Around the World in Dumplings

We will make some of the dough in class, others we will practice the perfect crimp and fold techniques. We will cook them together so you see every detail. Fun and interactive!

Samosas: Though often associated with India, samosas are popular through the Middle East and South Asia. The savory pastry-like dumplings are pan-fried with fillings of vegetables like lentils or potatoes, or ground beef or lamb. They’re typically heavily spiced and served with a variety of chutneys and dipping sauces.

Gujia This Indian crescent-shaped dessert dumpling can be filled with a sweet mixture of fruits and coconut, or khoya—a sweet, crumbly ricotta-like dairy product popular in South Asian cuisines

Pierogi: Hailing from Poland, these boiled-then-fried (or baked) wheat flour dumplings are stuffed with potato, sauerkraut, meat, or fruit. They’re made into crescent shapes and pan-fried flat. Buttery and hearty, they’re a perfect winter comfort food.

Gyoza: The Japanese version of guo tie, gyoza feature a much thinner skin and a pork-based filling that’s often flavored with garlic. They’re served pan-fried at ramen shops and starches are   washed from the dumplings form a lacy crust on the bottom.

Please note: Pricing is per person, and you are welcome to BYOB