Dumplings (July'22)

Soft steamed dough wrapped around a delicious filling, usually served with a sauce for dipping - yum yum yum! 

Dumplings are moorish additions to any buffet - or a light meal in themselves. One thing is for sure - there are never enough of them!

As legend has it, dumplings were invented in China about 2000 years ago - by Zhang Zhongjing, a Chinese medicine practitioner who lived in the Eastern Han Dynasty. Today, they play an essential part in many world cuisines, including that of the Philippines, where Beth is from. She has learned the technique of making them at a young age, and we are fortunate enough to have her share the craft with us.

Dumplings may be prepared using various methods, including boiling, steaming, frying, or simmering. When we talk about these little parcels of joy here at Riverside, we mean the healthy, flour-based dumplings filled with meat, fish, tofu, cheese, or sweets Beth is well-known for.

Beth has perfected the art of dumpling making over many years and has also been selling her beautiful creations at the Motueka market. She will share her recipes with you and teach you how to prepare the dough, wrap the filling, and steam the dumplings. In this workshop, there will be two fillings to choose from shrimp or vegetarian.

There will be lots of sampling – ensure your dinner beforehand is not too filling.

Please note we will be working with standard white flour, so it is not suitable for anyone with gluten intolerance.

Limited to 12 participants, so get in early.

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (education@riverside.org.nz) to discuss sponsorship options if you are struggling to meet the workshop fee or to enquire about more info.