Dim Sum and Dumpling
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Dumplings are the Asian equivalent of mini ravioli or large tortellini. These small bites, which have various regional versions, can be found throughout South and East Asia. Due to their diverse fillings and preparation methods, they can be enjoyed as appetizers or main courses. Today, we will thoroughly explore this topic, examining the characteristics of different regions. We'll look at ready-made options, but we'll also make fresh dough. We'll steam them in bamboo baskets, fry them, and cook them in oil. We'll prepare dipping sauces and soups, and we'll also discuss dining etiquette. Throughout, we'll sip traditional Asian tea to enhance the Eastern atmosphere.
MENU
- Steamed and fried Chinese wonton
- Steamed baozi pork bun
- Mandu-guk / Korean dumpling soup
- Shu mai / Chinese steamed dumplings
- Mochi / Japanese rice dumpling with bean paste
DATES
Unfortunately there are no dates available.
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Book recommendations for the course
There is also a 4 recipe from this course in "Chefparade Asia". in our book.
Look for it in our webshop or you can also buy it from the chef after class...