We again, filled the room with eager students who were excited to learn how to
make the filling, fold, cook and of course eat many different types of dumplings.
The students were taught how to properly cut herbs and veggies and the best
way to store them and how long herbs and spices are good for.
A little of the history of dumplings was taught along with many different ways
of how to fold the "pockets of goodness" - what it translates to in Chinese.
Below are some pictures of the students helping me during the demos
and of course the making and eating as well!
We had good times. Good times making steamed tofu kimchi dumplings,
deep fried veggie dumplings, pan-fried pork and chive dumplings and
modernized buffalo chicken dumplings with home-made dipping sauces!
Zestfully, Let's Cultivate Food
