It’s a dumpling kind of day!

January 30, 2023

We started off with knife skills in today’s class. Chef Scott pulled out a couple of very sharp chef’s knives and showed the boys some cool techniques for cutting up bell peppers. Napa cabbage and spring onion came under the knife as well! The veggies were mixed with minced perked and then the boys got busy shaping dumplings.

Final steps was steaming and frying the dumplings, serving it with a side of steamed rice, stir fried veggies, and a tasty soy chili dipping sauce.

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