Join Kieumy Pham Thai, a plant-based certified cookery teacher specialised in Asian oriental cooking, to learn how to make healthy gyoza, tasty dumplings filled with seasonal vegetables.

The class will include:

• How to make dough for dumplings from scratch
• How to prepare tasty fillings using seasonal vegetables, including food surplus
• How to pleat dumplings for a professional touch
• How to prepare a tasty dipping sauce and a cucumber side salad
• How to cook dumplings to perfection
• Learn presentation skills from a professional to impress your guests
• Opportunity to ask Kieumy questions
• Recipe handout

For ingredients and equipment needed see below 

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About Kieumy

Kieumy was born and raised in France by Vietnamese parents, and based in Asia for more than a decade. She trained at Ferrandi, a renowned cookery school in Paris, and then 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 wholesome seasonal food which is good for people and kind to the planet. She set up BOM (Beautiful Wholesome Meals), a social enterprise dedicated to teaching people to make more conscious choices about the food they eat through sustainable culinary activities, which supports the community by training and employing vulnerable women.

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Fee: £20 (£10 concession).  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

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

If you are unable to donate you can register your interest in our new FREE online community classes - just drop a line to classes@madeinhackney.org

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

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INGREDIENTS LIST  

• 250g All purpose flour + some for dusting 
  
• 125ml water, just boiled
• 1/2 teaspoon sea salt

• For the filling (approx 30 wrappers)
• 150g White cabbage
• 150g Carrots
• 100g Frozen corn 
• 20g Spring onions
• 5 Dried Shiitake mushrooms pre-soaked for 1 hour in hot water
• 20g Fresh coriander
• 3 tablespoons soya sauce
• 4 tablespoons sesame oil. Add more to your liking
• 2 tablespoons grated ginger
  
  

For the dipping sauce:

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 cucumber side salad:

• 1 cucumber
• 2 tbs soy sauce
• 4 tbs rice vinegar
• 1 tsp Korean red chili powder (optional)
• 1/2 tsp roasted sesame seeds
• 2 green onions chopped

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
  

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!