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!
One of the cooking tools discussed in the class is a wok. I LOVE it for deep-frying dumplings as well as stir-frying and panfrying, but honestly, it took me years to figure out how to use one well. Someone recently emailed about nonstick wok suggestions and I just shared my experiences on my website.
Check it out and weigh in here.