Chinese dumplings make delicious and quick meals loved by the whole family. They’re simple to make and freeze well for a rainy (or busy) day. In this fun, hands-on workshop, lifelong dumpling-maker Kelly Dunwell will teach you how to make two types of filling: a more traditional pork and cabbage dumplings with ginger and chives, and a modern, kid-friendly recipe with chicken, spinach and a touch of garlic. You will learn several folding techniques, as well as how to boil or pan fry them to a crispy bottom. There will be a selection of different condiments on hand to make delicious dipping sauces to compliment your fresh dumplings.
We’ll finish up with a big dumpling feast and participants can take any leftovers dumplings home to freeze.
Kelly Dunwell is founder and host of Purple Workbench creative retreats: weekends that motivate individuals to make time for hobbies. She cooks meals from scratch using local ingredients celebrating Ontario’s seasons. Kelly has been folding dumplings since she was a young child: they are now a staple in retreat menus as well as her freezer at home. As an engineer and mother of two, Kelly is a strong advocate for speed and efficiency.
Every week, The Depanneur invites TO’s best culinary talents to lead fun, hands-on workshops.
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