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In-Person
January 25, 2023 6:00 PM
3 hours
Live Class
On-Demand Class
$ 115.00 CAD
plus tax
Join Mai Nguyen for a hands-on evening of dumpling folding, filling, and eating. Together with Mai you'll learn how to make your own homemade dumplings, as well as master some of the different ways to fill and wrap these delicious morsels. Mai will teach you how to make both Shrimp Wontons and Japanese Pork Gyoza. You'll learn multiple folds for both types of dumplings, and also how to prepare Mai's delicious Chilli Oil together with a Black Vinegar Chili Oil Vinaigrette to serve with your wontons, as well as an easy dipping sauce for the gyoza. Then we'll cook and taste some of the dumplings that you make and what you don't eat, you'll take away to enjoy at home!
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When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel together with our guest presenter Theodore Ambie-Barango, a Nigerian home cook with a deep love for the food of his homeland, for an evening of West African cooking. Theodore brings a lifetime of Nigerian cooking to the kitchen, eager to share the flavours and traditions he grew up with. The class opens with Jollof rice, Nigeria's beloved one-pot dish of long-grain rice slow-cooked in a rich tomato and pepper base with chicken. The full class menu is in the works and coming soon.
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Join Chef Owner Kathryn Joel for four courses of seafood skills, from a salmon tartare with cucumber salad to pan-seared scallops with cauliflower purée and Brussels sprouts, pan-seared Arctic char with fingerling potatoes, cherry tomatoes, and basil, and cod loins en papillote with a seasonal side. These are dishes that work as well for a weeknight dinner as they do for guests. This class is a great fit for pescatarians or anyone looking to hone their seafood skills.
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