Steamed truffled prawn, tofu & edamame dumpling with ponzu


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

  • About

I really love the experience of eating dim sum, partly because of the variety of tastes, aromas and textures but also the spectacle of the meal itself - sweet, sour, salty spicy and bitter dishes come out in chaotic order. If you’re in a dim sum restaurant pretty much anywhere in the world these days, you’ll probably have steaming trolleys pushed up to your table from which you’ll make your selection from small bamboo steamer baskets of steamed, deep-fried and, occasionally, grilled little