Prosperity Dumplings? Vanessa’s? None of those dumpling joints hold a candle to the homemade kind. And nobody’s homemade dumplings are better than my mom’s. Unfortunately, my mom has no plans to visit NYC anytime soon, but her dumplings are scheduled to make an appearance at the dumpling making class Cathy and I are teaching at The Brooklyn Kitchen on Sunday, January 25.
You can get 20% off the class by entering “OX09” in the coupon code field. And the price of admission includes not just generations’ worth of invaluable dumpling-making know-how, tips, and secrets, but also dumplings with which to stuff your belly on the spot.
There’s room for only 20 people in the class, and according to Cathy’s comments section and some of the emails I’ve been getting, places are filling up, so sign up already.
I want; these pan fried dumplings are interesting to me, as they’re both pan-fried and steamed during the cooking process?
Yes. In fact, that’s the best way to cook them and what I’ll be demonstrating and explaining in the class.
Please share cooking tips on your blog after the class…I’m far from NYC! One of my friends cooks dumplings for me and puts them in a hot pan to pan-fry and then I think she covers them (or the other way around?).
These looks so good. I wish I could make it to your class and stuff my belly with dumplings!
awesome. i’ve never been able to master my mom’s dumplings. i always under-brown them or burn them or under-cook them. now i want to go home and have dumplings for dinner.