Tuesday, December 13, 2011
Recently I took a Chinese Dumpling making class one Sunday at the Brooklyn Kitchen in Williamsburg. The class was an excellent class taught by Connie Sun of Bite Size Kitchen where I learned tons of useful dumpling making tricks. I learned some great recipes for Chinese style fillings, and most importantly, several techniques for folding dumplings. Last night, Brad and I made Chinese style beef dumplings, which we pan fried, and were delicious, and next week I plan on making veal/kimchi dumplings as well. So this is the first of a series of posts on dumplings that I plan on posting, as I'll be sharing the recipes for the dumplings I'm making these days soon. Here are some pictures of the dumpling making experience from my class. Oh, and also check out my latest product review from ShopRite on their blog panel Potluck!
Delicious dumpling fillings for the beef dumplings with Napa cabbage and the kimchi dumplings
A nicely folded dumpling, complete with the pleats
two folding styles of dumplings, ready to be pan fried
dumplings being steamed
My first folded dumpling
Filling for dessert eggrolls - ricotta, honey, pomegranate seeds and chocolate chips