Jonny’s Dumplings

Dim sum is somewhat of an obsession of mine. From the super-slimy rice rolls to the dry, delicate, steamed parcels of a high-brow Hong Kong hotel, I can’t get enough. The ritual of ticking the little boxes on the menu, waiting for the steamer trolley and then dipping the glory into various soy, chilli and vinegar condiments is a complete pleasure to me. To make, though, it’s not so fun. However, I really wanted to get something into this book, and after eating cabbage-leaf dim sum at a rest