Chinese Dumplings 101
In this hands-on class, we will make 3 kinds of dumplings, steamed, boiled, and pan-fried. We’ll use three types of scratch-made dough: hot water dough,… Read More »Chinese Dumplings 101
In this hands-on class, we will make 3 kinds of dumplings, steamed, boiled, and pan-fried. We’ll use three types of scratch-made dough: hot water dough,… Read More »Chinese Dumplings 101
Private class for Foods of the World, Old Orchard Beach High School.
Chris and Jeff smoke some mussels, then make some dumplings! https://youtu.be/IMtKwrof4Yc Smoked Mussel Dumplings Smoking ingredients Peel from one fresh orange 1 tablespoon lapsang souchong tea leaves… Read More »Smoked Mussel Dumplings
Chris and Jeff make dumplings — mixing the filling for dumplings. Check out part I for making dumpling wrapper dough from scratch, and part III… Read More »Dumplings Part II
Chris and Jeff make dumplings. Part I, making the wrapper dough, 2 ways.
In this hands-on class, we will make 3 kinds of dumpling dough. Hot water dough, cold water dough, and combo dough. These will be used… Read More »Chinese Dumplings 101 Class [Jan 29]
In this hands-on class, we will make 3 kinds of dumpling dough. Hot water dough, cold water dough, and combo dough. These will be used… Read More »Chinese Dumplings 101 Class [Jan 8]
This recipe is a variation of the basic pork filling for Chinese dumplings. See notes for suggested variations. If you make up your own variation,… Read More »Chinese Dumpling (Jiaozi) Filling – Shrimp and Pork
In this hands-on class, we will make 3 kinds of dumpling dough. Hot water dough, cold water dough, and combo dough. These will be used… Read More »Chinese Dumplings 101 Class [Dec 26]
A simple dipping sauce with a unique flavor and twang from the Chinese black vinegar, often labeled as chinkiang or zhenjiang vinegar. Active Time: 5… Read More »Chinese Black Vinegar & Ginger Dipping Sauce