Online Cookery Class: Vegan Gyoza

Zoom
May 20 2021 18:00 - 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 healthy gyoza, dumplings filled with seasonal vegetables and bursting with flavour..

The class will include:

  • Making dough for dumplings from scratch
  • How to prepare tasty fillings using seasonal vegetables
  • Learn to pleat dumplings for a professional touch
  • How to prepare a tasty dipping sauce and a cucumber side salad
  • Learn to cook dumplings to perfection
  • Presentation skills 
  • Opportunity to ask Kieumy questions
  • 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 cucumber side salad:

  • 1 cucumber
  • 2 tbs soy sauce
  • 2 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 

Fee*: £20 Standard / £10 Concessions**/ £5 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

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

    Attendees

    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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