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
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.
- 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:
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
- 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
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