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January 27, 2022 6:00 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join our dumpling expert Mai Nguyen for her new class on how to make Momos. Originating in Tibet and Nepal, Momos are steamed dumplings that can be filled with meat, cheese or vegetables. Mai will be teaching you how to make her Momo dough, then making a Chicken and Veggie filling and a spicy Tomato Sauce for dipping. For a vegetarian option, Mai recommends substituting Beyond Meat for the chicken in her recipe.
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Ingredients, Dumpling Dough: all-purpose flour
Ingredients, Chicken & Veggie Filling: 1 lb ground chicken, onion, carrot, ginger, garlic, cilantro, ground coriander, turmeric powder, ground cumin
Ingredients, Momo Chutney: tomatoes, dried red whole chilies, garlic, ginger, white vinegar
Specialty Equipment: steamer (essential equipment), digital weighing scale, instant read thermometer, 4 inch cookie cutter (optional)
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.
Let the heady perfume of the Spice Trail transport you to the markets of Marrakesh as you learn to prepare simple but delicious mezze, couscous and a tagine. We'll be using cumin, coriander, cinnamon, ginger, saffron and more, as we show you how to bring the flavours of North Africa into your own home kitchen, starting with our Mezze selection of Beetroot & Orange Salad, Moroccan Spiced Carrot Dip and Baba Ganoush. Next we'll be making Spinach & Feta Briouats (Moroccan spiced Filo Triangles), finished with a Harissa Yogurt Sauce, and finally a classic Tagine of Chicken with Preserved Lemons & Green Olives to serve with Couscous.
Join Chef Cyrilles Koppert and learn to make Schnitzel, a comfort food classic and beloved menu item from his former restaurant Manor Bistro in Edmonton. Austrian Wiener Schnitzel is made with pounded veal cutlets, but Cyrilles' more German version of Schnitzel uses pork or chicken, breaded and fried then served with a wild mushroom cream sauce. You'll also learn to make Spaetzle from scratch, to serve alongside your Schnitzel with Mushroom Sauce!
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