|Food & Cooking|
Addictive and flavorful, Asian dumplings are an international favorite. Learn how to make some of the most popular dumplings from China, Japan and Korea as award-winning cookbook author Andrea Nguyen guides you through five approachable recipes she developed just for home cooks. You’ll work with store-bought wrappers to perfect three artful dumpling shapes, and then mix your own dough in three colors. Create tasty fillings using shrimp and scallion, pork and shiitake mushrooms, and kimchi and tofu, and discover multiple cooking techniques, from poaching in a delicious ginger broth to frying and steaming. Plus, learn four easy dipping sauces to pair with your dumplings, and bring the irresistible flavors of Asia to your own table!
Meet your Instructor, Andrea Nguyen, and learn more about the dumplings you'll make in class.
Minced shrimp and green onions with seasonings make a delicious filling for wontons. Shape the dumplings into simple triangles or try the more complex nurse's cap and flower-bud shapes!
Andrea shows you two ways of cooking and serving your wontons. Poach and serve them in gingery chicken broth or deep-fry them and serve with homemade sweet and sour sauce. Delicious!
You'll be amazed at how easy it is to make these little open-topped bundles of deliciousness, a staple of dim sum. Andrea shows how to cut and fill wonton wrappers with a savory pork and shiitake mushroom mixture, then steam them. If you don't have a bamboo steamer, no worries! You can use a pot of water with a vegetable steamer instead.
Making dumpling dough from scratch takes just minutes with a food processor. You can add rice flour for an extra-chewy texture or vary the dough's color with vegetable juices to help distinguish among fillings. Andrea shows you how!
The classic northern Chinese dumpling, or jiaozi, is filled with Napa cabbage, garlic chives, ginger and ground pork. Follow along with Andrea as you assemble this savory filling, roll out your own dumpling wrappers and fold them into half moons to poach.
Japanaese Potstickers, or gyoza, are a delicious dumpling variation that is steamed and fried in the same pan to develop a golden crust. Learn how to make a pork and shrimp filling for them, as well as a simple soy dipping sauce.
Whether you're a vegan or carnivore, you'll love the spicy kimchi and tofu filling in the classic Korean mandu. Using the dumpling wrappers you've bought or learned to prepare yourself, wrap the tasty filling in a "Korean hug," steam the mandu and enjoy a feast!
"I can't decide which is better: to take a class in person with Andrea Nguyen or to do one on Craftsy! I have had the privilege of doing both, and it's really a toss up. What I can say for sure is that Andrea's genius as a teacher and fabulous personality come through 100% on Craftsy, AND you have the opportunity to have her right alongside you in your own kitchen without time limits. Andrea demystifies Asian cooking and teaches valuable universal prep techniques, such as the mise en place, knife skills, poaching and frying, which you can apply to all of your cooking. I also love the Q&A interaction. I will continue to take her courses in person and to buy her books, but I am now hooked on cooking with her at home, too!"