Art of Cooking Day #5 (Dumplings)

 


Today was the fifth day of the Art of Cooking, meaning we are making dumplings! The types of dumplings we made were pork, chicken, shrimp, and tofu. We started the day by cleaning the room that we were going to cook in. After that, we began to make our dumpling wrappers. The first steps we took in making our wrappers were weighing the amount of flour and water and then combining the two ingredients until it formed a shaggy dough. After the shaggy dough was created we transferred it onto a floured table reading the dough until it was smooth. We transferred the dough back into a bowl allowing it to rest for an hour while we started making the filling. Each of the groups chose to make one of the types of filling previously mentioned.  For each filling the groups began to chop the vegetables which were the following shiitake mushrooms, Chinese cabbage, and garlic in addition to regular garlic.  One of the most important steps in preparing the vegetables would be the small size of each chopped vegetable and the uniformity of the pieces. The students then added the vegetables to the protein and seasoned the filling. After the dough and filling were ready the chef taught us how to wrap the dumplings, the appropriate amount of filling for each of the dumplings, and how to make the wrappers out of the dough. Whilst the members of the group were wrapping the dumplings the water to steam the dumplings were brought to a boil. Once enough of the dumplings were formed the students put the dumplings on cabbage leaves that were lining the steamer baskets, transferring the steamer basket on top of the pot of boiling water after. The students also begin to pan-fry the dumplings they made with the chef periodically checking in with each group to help them when needed. The chef also made a dumpling sauce using soy sauce, honey, and green onions. After all the dumplings were finished cooking each of the students enjoyed their lunches. The pork pan-fried dumplings were especially popular. After the groups were finished eating students and teachers outside the art of cooking enjoyed the dumplings as well. This day was the best day in my opinion, and I would have to rate it an 8.8/10. Keep tuned in for more updates.

 









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