Moonbeams, dumplings and dragon boats… You’ll be getting to know one of these Asian cultural elements alongside Cathy Erway at this (hint:) dumpling making extravaganza, tapping into the abundance of fresh, seasonal veggies available right now to produce the ideal dumpling.
Cathy is the acclaimed master of not eating out in New York, diligently spending years making an art form out of eating in! We’re so lucky to have Cathy in our kitchen tonight to share with you the tricks of the dumpling trade, one of her “masterworks”! She learned these tricks beneath the wing of her Chinese mother over the course of a lifetime of crafting dumplings. She’ll show you how vegetables can be combined unconventionally to produce vibrant flavor sensations tucked within these universally-adored snacks.
You’ll learn why the filling takes center stage and how the dough is really there to allow you to enjoy what’s inside without stealing the spotlight. Dumplings make for perfect party food, appetizers and can easily become an everyday occasion with these simple preparation techniques from how to create the dough and the proper tucking method, how to perfectly texture the fillings for ultimate flavor and how to design dips and sauces that enthrone each and every dumpling as king or queen. We’ll prepare them using the pan-frying technique to achieve that crisp-on-the-bottom nobility so desired.
Recipes:Classic Chinese Vegetarian Dumplings; Zucchini, Feta & Leek Dumplings with Balsamic Dipping Sauce; Sundried Tomato, Basil & Broccoli Dumplings with Lemon-Chive Aioli