An Heirloom Recipe: Pork, Prawn and Chive Dumplings (veg option)
In My Kitchen experiences are for everyone! Don't feel like cooking? No problem, come and enjoy the stories, conversation and learning.
About the Dumpling Wrappers
If you are unable to pick up a dumpling kit to make the wrappers, it is okay. Your wrappers won't be the traditional method, but they will still work. You can roll them out with a pasta machine and cookie cutter or you are allowed to purchase the ready made dumpling wraps. Please note, these are not the traditional wraps that you will learn to make with Raymond. But we don't want this to be difficult, so work with what you have. If purchasing, look for a local brand if possible and key ingredients should only be flour and water with a short shelf life, due to no preservatives. Look for them in the refrigerated section or directly from a local frozen dimsum business in Chinatown, along Kingsway or Fraser st. in Vancouver.
For those of you that purchased a dumpling making kit (traditional rollers and spatulas) please see your email for pick up location. If you did not purchase a dumpling making kit but would like to, please click here.
For the Dough
- 2 C All purpose unbleached flour
- 1 T Cornstarch (for the little bit of extra chew)
- 1 C luke warm water or more as needed
For the Filling
- 1C Lean Ground Pork
- 1C Shell on medium Prawns
- ½ lb Fresh Garlic Chives clean
- *12 Dried Cloud ear mushrooms
- 1T Soy sauce
- 1 Rice Vinegar
- 1 Thai chili thinly sliced
*Cloud Ear mushrooms, are very common in Chinese cooking, and are smaller than the wood ear mushrooms. You can find cloud ear mushrooms at most Asian grocers and through South China Seas on Granville Island, Vancouver.
- Dumpling Kit
- 10” frying pan with airtight glass lid preferred
- 2 Mixing bowls
- A sharp knife
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Best way to reach us before the experience starts is by phone at: 604-329-8091 or email firstname.lastname@example.org