Dumpling ground

Water chestnut, shitake and edamame dimsums with honey, garlic and chilli sauce

I’m not big on Asian food, but when I crave for certain textures and flavours, I happily give in. I believe that no cuisine does justice to the energy of lemon grass, the denseness of tofu, the woodiness of bamboo shoots and the peculiar bite of bean curd, like Asian.

One such ingredient that blends extremely well with Asian fare is water chestnut. Personally, I always end up popping them one by one, as if they were popcorn or something. The burst of sweet juice is so addictive.

Today, I stir fried them with two ingredients that I absolutely adore for their texture – edamame beans and shitake mushrooms. I stuffed them in dim sum wrappers and served it with a hot and sweet sauce.  Continue reading