Friday, May 8, 2020
6:30 pm - 9:00 pm
Dumplings…here we go again with little morsels known by many names throughout the world and filled with savory or sweet, fried, baked, steamed, simmered or boiled.
In this hands-on class, Part II, chef Jessica Tijerina will yet again take you on another global culinary adventure through Mexico, China and Russia as we learn, cook and eat around the globe.
Empanada (Latin American, Mexican or Filipino Dumpling) a flour based turnover that we will fill with two types of fillings, savory beef with herbs and spices and for the sweet tooth, a cinnamon cream cheese filling with a berry compote dipping sauce.
Char Siu Bao (Chinese Dumpling) a flour based bun filled with savory BBQ Pork accompanied by a hoisin, honey and five spice dipping sauce.
Pelmeni (Russina Dumpling) sooo it’s as if a pierogi and a tortellini had a baby… a flour and egg based dough that we will load up with a cheese and potato filling and serve alongside the traditional sour cream.