Another awesome cooking class tonight! An epic 4+ hours hand-making boiled, fried and steamed dumplings (two varieties, different fillings) and sweet steamed buns. I only have one actual picture of something I made, because I was too busy furiously cooking to snap pictures, but I will post something similar. This is some serious hard work, which is why usually you would have the whole family, or at least several people, helping out. There's cutting all the vegetables, and mixing in seasonings, and letting the filling rest and then draining the excess water, and hand-making the dumpling skin and rolling it out into small circles and then the stuffing and sealing, oh God, the sealing. I can safely say that after some 40+ jiaozi hand-crafted by yours truly, I can produce a passable dumpling shape, and most important--none of them fell apart, even with three different cooking methods. I can also passably stuff a bread bun, which if you're familiar with the tell-tale twirl mark, is no small feat.
Jiaozi / Dumplings from smittenkitchen.com:
Baozi / Steamed Bread Buns from thefreshloaf.com:
http://www.thefreshloaf.com/node/7994/baozi-steamed-buns
Something I made! Steamed baozi with black sesame paste.
gotta love it :}
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