Saturday, February 20 10am to 12pm
Basement Kitchen Studio
306 W 51st St (8th Ave). New York, NY 10019

In this class, we will explore the world of Korean dumplings through its history and in different regions. We will hear a dumpling store song from the late 1200’s, then make unique regional specialties from the northern Pyoungan Province and the southern city of Daegu. We will also get creative with our own modern version of steamed buns in different animal shapes. Once you learn to use various wrappers and flours appropriate for different cooking methods and understand characteristics of filing ingredients through the dumplings covered in this class, you will be a creative Korean dumpling master! Of course we will sit down for a feast of dumplings and buns at the end of the class, starting with our New Year Soup of rice cakes and kimchi dumplings, and ending with the dessert of sweet Nutella-filled steamed buns!
Kimchi Ddeok Mandoo Guk 김치 떡만두국 – Rice cake soup (aka New Year Soup) with kimchi dumplings

Gullim Mandoo 굴림만두 (gluten-free) – Rolled dumplings, aka ‘naked’ dumplings with pork and beef, from Pyongan Province

Napjak Mandoo 납작만두 (gluten-free, vegan) – Pan-fried flat dumplings with glass noodle & chive filling, served on a bed of salad. This is a local favorite in City of Daegu.

Jjinbbang 찐빵 – Steamed buns with Nutella filling

For tickets and information visit: http://www.banchanstory.com