In this hands-on class you will learn to make a variety of dumpling shapes using ready-made wrappers, each with a different filling and cooking method. Recipes include: steamed open topped pork and prawn siu mai, aromatic Chinese beef wontons served in a hearty soup with noodles and vegetables; and deep-fried money bags, tiny crunchy parcels of turkey, corn and water chestnuts served with a sweet and spicy sauce. Enjoy the delicious results with a daikon, edamame, apple and almond Asian slaw tossed in a maple, mustard soy dressing.
Learn to make a variety of dumpling shapes
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