About the Course
In this class you will learn the intricacies of some Asian culinary classics. We will explore new ingredients and the techniques required to work with them. In doing so, you will also learn how to make fillings, how to form dumplings and rolls as well as preparing the different sauces that pair with the food. Finishing the class with a better understanding of Asian cuisine.
Dumpling Options
Pork & Shrimp Siu Mai
Ingredients: Ground pork, chopped shrimp, ginger, soy & wonton
Vegetable Siu Mai
Ingredients: Shiitake mushroom, cabbage, carrot, ginger, soy & wonton
Pork Gyoza with Black Vinegar & Ginger Dipping Sauce
Ingredients: Ground pork, scallion, cabbage & ginger
Vegetable Gyoza
Ingredients: Shiitake mushroom, button mushroom, cabbage & carrot
Skills Learned:
- How to make, fill & form various dumplings
- Gain knowledge of interesting ingredients to make classic dumplings or create your own unique fillings
- How to make sauces to pair
Roll Options
Duck Spring Rolls with hoisin sauce
Ingredients: Roasted duck, cabbage, shiitake mushrooms & rice noodles
Vegetarian Spring Rolls with sweet chilli sauce
Ingredients: Shitake mushroom, cabbage, carrot, rice noodles & ginger
Rice Paper Rolls with Nuoc Cham (Vietnamese sweet chilli sauce)
Ingredients: Shrimp, rice noodles, herbs, lettuce
Vegetarian Rice Paper Rolls with spiced peanut sauce
Ingredients: Bell pepper, carrot, radish, mango, cabbage, snow peas, scallion & avocado
Sushi
variety of fillings and toppings
Skills Learned:
- How to make and season fillings
- How to handle and stuff rolls
Your Instructor
Kelly Parker
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