Hands-On and Demonstration, $65
Dumplings are cherished throughout many different cultures, and they come in an astounding variety of shapes, flavors, and styles. Join Wai Chu, Culinary Center Educator and co-author of The Dumpling: A Seasonal Guide (William Morrow), as he takes you on a trip around the world, one dumpling at a time. Whether dropped, rolled, stuffed, or wrapped, dumplings are a welcome addition to any table.
On the Menu: Oven-Simmered Lamb Dumplings (Manti) with Minted Yogurt (Turkey); Butter-Tossed Spaetzle with Cheese (Germany); Rice Dumplings (Fen Guo) Stuffed with Pork and Kohlrabi (China); Leaf-Wrapped Rice Bundles (Juanes de Arroz) Stuffed with Chicken and Peanuts (Peru); Taro Balls (Bua Loi Phuak) in a Sweet Coconut Soup (Thailand).
Instructor: Wai Chu, Culinary Center Educator