Prawn and Pork Dumplings
Quick and easy meals using the secret of steam
How do bakers get their pastry moist and crusty at the same time?
What is the easiest way to cook juicy but crispy meat?
The secret is steam.
In this class Ai Bate will show you how to use the surprising wonders of steam cooking to make Japanese dumplings with an irresistible pork and prawn filling.
Each attendee will get to sample the chef’s creation and receive a copy of the recipe so that you can make the dish at home. You will also receive a Market bag and a $10 voucher to spend on the ingredients next time you are at the Market.
Fun and casual, this 30 minute class is the perfect addition to your Night Market adventure.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/ make during this class.
About the Chef
Culinary Teacher, Chat Potato
Ai studied at the renowned Tsuji cooking school in Osaka, returning to Chiba to work at a local Japanese -French restaurant. She then travelled to Lyon in France to study further while working at Chateau de Bagnole as an apprentice. Returning to Japan she was the first female cook at the one Michelin star Mona Lisa French restaurant in Tokyo for 2 years before taking a position at Le Gavroche in London for a further 2 years. She arrived in Melbourne to take up the Chef de partie position at Philippe Mouchel’s Brasserie in the Crown Casino. Following further study Ai became the office manager at Izakaya Enterprises working with Simon Denton and his team. Currently she is a working mother who runs her own business, Chat Potato, teaching authentic Japanese cookery. More