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November 24, 2021 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join our dumpling expert and MasterChef alumna Mai Nguyen, owner of Gourmai Dumplings, for her virtual cooking class on how to make Khinkali, traditional Georgian soup dumplings. Filled with a blend of pork, beef, onion, garlic and cilantro, Khinkali are typically served simply, with black pepper and a vinegar dipping sauce. During your online cooking class Mai will take you through making the wrappers and the filling then stuffing, folding, cooking and serving these tasty Eastern European dumplings. Join us to learn how to make them too!
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Ingredients, Wrapper Dough: all purpose flour, egg.
Ingredients, Meat Filling*: 1/2 lb ground beef, 1/2 lb ground pork, yellow onion, garlic, cilantro or parsley, ground coriander, sugar, cumin, paprika (not smoked).
Ingredients, Dipping Sauce*: red/white wine vinegar, garlic, sugar, cilantro or parsley, ground pepper and salt.
Specialty Equipment: bench scraper, rolling pin
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. Some classes include drink pairings, if specified.
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 Kathryn Joel online and learn to make Arroz Negro, a Catalan version of Paella that's flavoured and coloured with Cuttlefish Ink. A variation on a typical Seafood Paella, the Cuttleish Ink (more commonly called Squid Ink) is stirred into the stock adding a black hue and distinctive flavour. We'll be finishing our Arroz with roasted red peppers and chopped parsley then serving it with a Saffron Aioli, for a pop of dramatic colour too!
Join Kathryn Joel online and you'll learn how to make her delicious warm Duck Breast Salad, light enough for a hot summer night but substantial enough to enoy as the main course for your evening meal. Together with Kathryn you'll prep and pan sear duck breasts, then serve them sliced and still warm over a tossed salad dressed with a Raspberry Balsamic & Walnut Oil Vinaigrette, finished with rapsberries and candied pecans.
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