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They're only something that gets cooked around the wet season solstice, but Vin absolutely lives for muka dumplings. They're a simplistic dish made from a thin, doughy skin and various minced nuts and spices, sort of like a mincemeat pie without the meat part. The best ones are made by one of her neighbors—perfectly chewy, and practically the size of a fist. She'd eat them year-round if the ingredients weren't only in season for a few weeks, at most.

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Mary C

well damn now i want a muka dumpling