Favorite Asian Dumplings from Scratch
I wanted to share with you a new class that I’m taking this month!
Next to Jamaican food I love all kinds of Asian dumplings.
Now that I live in Hawaii I try to go to a new restaurant every week but I’ve always wanted to learn how to make dumplings.
In Jamaica we have dumplings made two ways boiled or fried but it’s not always filled with meat or cheese.
Sign up for a class with me and tell me what you think. See you in the classroom!
Five Authentic Asian Dumplings at Home!
From street-side stands to five-star restaurants, dumplings are a delicious staple of Asian cuisine — but can these mouthwatering morsels really be made at home? Join me, award-winning cookbook author Andrea Nguyen, in my new online class, Favorite Asian Dumplings from Scratch, and discover how easy it is to combine authentic ingredients and a few simple techniques for delicious wontons, pot stickers and more! First we’ll take on the classic Cantonese wonton, a word that can be translated as “swallowing clouds.” We’ll use store-bought wrappers to shape wontons into three lovely shapes: the basic triangle, the nurse’s cap and the flower bud. I’ll also share my favorite tip for bringing briny sea flavor to the delicious shrimp and scallion filling.
From street-side stands to five-star restaurants, dumplings are a delicious staple of Asian cuisine — but can these mouthwatering morsels really be made at home? Join me, award-winning cookbook author Andrea Nguyen, in my new online class, Favorite Asian Dumplings from Scratch, and discover how easy it is to combine authentic ingredients and a few simple techniques for delicious wontons, pot stickers and more! First we’ll take on the classic Cantonese wonton, a word that can be translated as “swallowing clouds.” We’ll use store-bought wrappers to shape wontons into three lovely shapes: the basic triangle, the nurse’s cap and the flower bud. I’ll also share my favorite tip for bringing briny sea flavor to the delicious shrimp and scallion filling.
Next we’ll tackle siu mai, the steamed dumpling distinguished by its “open bag” shape, which we’ll be filling with pork and shiitake mushroom. We’ll select ingredients for maximum freshness, texture and flavor, and delve into the steaming process. Even if you don’t own a bamboo steamer, I’ll show you how to make do with basic kitchen equipment. Now you’re ready to make your own dumpling dough from scratch, and all you need is flour and water! I’ll walk you through several variations of homemade wrappers, including a rice flour recipe that results in extra-chewy dough, and simple tricks for beautifully colored yellow, orange and jade dough.
You’ll practice your dough-making and shaping skills with jiaozi, the delicious pork and Napa cabbage dumpling that’s popular in Beijing. Discover how to use a tortilla press and a dowel to achieve the right thickness, and then fill the wrappers and form them into half moons, a technique we’ll build on for our perfectly pleated gyoza pot stickers, up next! These pan-fried Japanese favorites feature a delectable ginger and garlic seasoning that will make your taste buds sing. Our last dumpling incorporates a staple of Korean cuisine: kimchi! Healthy, packed with flavor and readily available, kimchi brings a rich depth to this dumpling when combined with tofu and zucchini. Sign up for Favorite Asian Dumplings from Scratch today, and you’ll even learn how to make four different dipping sauces that deliciously complement your homemade dumplings.
I began making — and eating! — wontons by the dozen when I was around 10, spending hours with my mother shaping the delicate wrappers and popping the little pockets of flavor happily into my mouth. My passion for bringing Asian cuisine to a broader audience led me to write my debut cookbook, Into the Vietnamese Kitchen, which was nominated for three James Beard and International Association of Culinary Professionals awards. My landmark book Asian Dumplings followed, and Cooking Light magazine included both books in their picks of the top 100 cookbooks of the last 25 years. My life is a whirlwind of teaching cooking classes, working as a contributing editor for Saveur and learning everything I can about the cuisines I love so much. Since I can’t get everywhere to teach, I’m thrilled that Craftsy lets me bring my expertise straight to your kitchen, and I can’t wait to interact with you throughout the class. Join me today!
Andrea Nguyen | Craftsy Instructor
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