Pasta Making Class Make Wontons, Gyozas and Mochi Mooncakes
Dive into the flavors of Asian cuisine in this hands-on cooking class led by Chef Carole. Under her expert guidance, you'll learn how to make three classic dishes.
Begin the class by seasoning ground pork and shrimp (can be prepared without it) with shiitake mushrooms and water chestnuts for wontons. You'll learn the technique to fill and fold the wontons before steaming or boiling them until tender and finished. Then, whip up a trio of Asian sauces to serve alongside: a spicy chili oil, a soy vinegar dumpling sauce and a ginger scallion oil. Finally, learn how to make mochi mooncakes from scratch with glutinous rice flour, sugar and black sesame paste for a decadent dessert. Garnish your sweet treat with a shimmering gold leaf.
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Wontons With Spicy Chili Oil Sauce
Steamed or boiled
With ground pork, shrimp (can be prepared without it), wonton wrappers, shao Xing wine, shiitake mushrooms and water chestnuts
Asian Sauces
Spicy Chili Oil Sauce
Soy Vinegar Dumpling Sauce
Ginger Scallion Oil
Black Sesame Snow Skin Mochi Mooncakes With Gold Leaf
With glutinous rice flour, black sesame paste, sugar, water and gold leaf