Sunday, May 3, 2020
1:00 pm - 3:30 pm
Dumplings…oh so many…where to begin. So many cultures around the world have their own form of stuffed dough and they can be boiled, fried, baked, simmered or steamed.
In this hands-on class, Part I, chef Jessica Tijerina will guide you through 3 different types of dumplings from around the world and 3 different types of sauces or dips to accompany them. This is just the beginning of another global culinary adventure where we get to learn, cook and eat around the globe.
Jiaozi 饺子 (Chinese Dumpling) a flour based dough steamed or fried with a savory filling of pork, scallion, ginger, garlic, rice wine, soy and sesame oil Served with a Chinese dumpling sauce
Momo (Nepalese/Tibetan Dumpling) a flour based dough steamed or fried with savory meat filling of onion, cabbage, coriander, cumin and more. A happy dipping sauce served alongside made with red chili peppers, turmeric, tomatoes, garlic onion and red wine vinegar
Samosa (Indian Dumpling) a flour based dough baked or fried with a potato and spice filling of Garam Masala, potatoes, ghee, peas and ginger. Accompanied by a traditional cool and refreshing Indian Raita recipe made with yogurt, carrots, cucumber, cumin, cilantro and paprika