Online Cookery Class: Vegan Gyoza & Ramen Noodle Soup (7 day recording)

Zoom
May 21 2021 18:00
Jun 11 2021 20:00
Super organiser

Join Kieumy Pham Thai, a plant-based certified cookery teacher and specialist in Asian oriental cooking, to learn how to make popular gyoza, dumplings filled with seasonal vegetables and packed full flavour to serve with a tasty bowl of ramen noodle soup..                          

This recording of a live interactive class will include

  • Making dough for dumplings from scratch
  • How to prepare a tasty filling using seasonal vegetables
  • Learn to pleat dumplings for a professional touch
  • How to prepare a tasty dipping sauce 
  • Learn to cook dumplings to perfection
  • Make a tasty broth using just 2 ingredients
  • How to prepare the perfect noodles 
  • Presentation skills 
  • How to avoid food waste
  • Recipe handout

For ingredients and equipment needed see below 

About Kieumy

Kieumy was born and raised in France by Vietnamese parents, and she lived in Asia for more than a decade. She trained at Ferrandi, a renowned cookery school in Paris, and later as a Natural Chef and Plant-Based Chef in London. Her style of cooking is strongly influenced by her French-Asian Oriental background and extensive travels. Kieumy is passionate about healthy seasonal food which is good for people and kind to the planet. She founded BOM (Beautiful Wholesome Meals), a social enterprise which employs and trains up refugee women, teaching people to make more conscious choices about the food they eat through sustainable culinary activities. 

INGREDIENTS LIST  

  • 250g plain flour + some for dusting (you can use up to 30% wholewheat flour)
  • 125ml water, just boiled
  • 1/2 teaspoon sea salt

For the filling (approx 30 wrappers)

  • 150g White cabbage
  • 150g Carrots
  • 100g Tinned or frozen sweetcorn 
  • 20g Spring onions or chives (or otherwise red or white onions stir fried beforehand)
  • 5 Dried Shiitake mushrooms pre-soaked for 1 hour in hot water
  • 20g Fresh coriander (optional)
  • 3 tablespoons soya sauce
  • 4 tablespoons sesame oil, or more to taste
  • 2 tablespoons grated ginger

(Kieumy suggests including some green in the filling for visual appeal - etiher spring onions, coriander or a little spinach)

For the dipping sauce:

  • 4 tablespoons soy sauce
  • 4 tablespoons apple vinegar
  • 2 tablespoons sesame oil 
  • 2 tablespoons grated ginger 
  • Toasted sesame seeds (optional)
  • Chopped red chilli (optional)

For the noodle soup:

INGREDIENTS TBC

BEFORE THE CLASS / FOR THE FILLING:

  • SOAK THE DRIED MUSHROOMS (1 hour before with boiling water)
  • CHOP THE CARROTS AND CABBAGE THINLY OR USE A FOOD PROCESSOR
  • GRATE THE GINGER

EQUIPMENT LIST

  • Scales
  • Mixing bowls
  • Tea towel
  • Food processor (if possible)
  • Rolling pin 
  • Cookie cutter or glass (8cm diameter)
  • Large non stick pan with a lid 

    Fee*: £15 Standard / £7.50 Concessions**/ £3 Unwaged 

    *All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

    **Concessionary rate available for students, pensioners and low waged

    If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

    If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

    Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

    For information: classes@madeinhackney.org / 020 8442 4266

      Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

      Community Cookery School and charity running vegan cooking classes, supper clubs and events. All proceeds raised goes towards FREE community classes for groups in need across London. 

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