It isn't the start of the Valliannics if I haven't had any kuzokii. They're tasty, easy to eat while stressed and also fantastic to throw at competitors you hate. It helps that they don't hurt when you hit someone. You get arrested by the City police far less than when we used to hand out apples. — Spectator of the 7th century Valliannic Trials
Little rice dumplings filled with spiced meat or vegetables and tied in a way which makes it so they look like they're little crowns first made in Bhufain. Usually served for the
Feast of Valiance, a celebratory welcoming feast before the
Valiannic Trials, a tradition of sport and events held once every ten years in different countries, where the best athletes, artists, magicians and masters in other disciplines compete against each other to be named the best on the Twin Continents. They are boiled and lightly fried, and served in aromatic broth, with dipping sauces and coriander or spiced.
Origin and invention
Said to be invented by the famous Bhufainese Chef,
Kalsithina Da Shun to grant her athlete wife luck in the Valiannic Trials in the early 2nd century BGK. Her wife Gaai named them 'the only crown she would ever need', in reference to the crowns of gold given to winning athletes, which is according to legend, where they got their nickname: 'little crown' dumplings.(
Lim-Sou Kunilla in
Bhufainese).
Ingredients, and making Little Crown dumplings
Little crowns are made of sticky flattened elastic rice flour sheets that are pulled around a filling of spiced meat and vegetables, and tied with a stem of coriander traditionally, however many variations, and even sweet crown dumplings recipes have existed.
Tiprani and Southern Bhufainian little crowns
In Southern Bhufain, Tipran and areas of Azendipan, the dish is called 'little chicks' or 'Chicklings' (in Tipranian,
Kuzokii) due to their similarity to little bird mouths when the dumplings are served in the traditional Tiprani spiced aromatic broth of
Junsaotizeh.
Title brings memories of Bhutan.
Yes! I was inspired heavily for Bhufain by Bhutan; the mountain range along the Sea of Alfabr are the highest peaks on the continent like the Himalayas, and I wanted some cuisine that would be reminiscent of Nepalese cuisine. I was aiming for recreating the sort of warming, vegetable/rice rich food that would be made in a country with high mountains and thick rainforest. Thank you so much for commenting! :)