Making open face dumplings.
Since I’ve moved to Stockholm I’ve attended two cooking classes at Medborgarskolan. Both were 4 hours classes given on either a weekday night or on daytime during a weekend, so there are no problems with combining them with work. The first one was Modern cakes and even though the teacher was skilled the level was too low for me. I didn’t learn a lot but at least I tried some new recipes and got a lot of cakes back home. For those of you that feel a bit insecure when baking cakes I really recommend the class though. The second class, Dim Sum, I really enjoyed. The teacher for the Dim Sum class, Jonas Arbman, was very talented and his recipes were delicious. We made steamed chicken buns with cilantro sauce, Nem (deep fried Vietnamese spring rolls) with a dipping sauce called Nuoc Cham, deep fried wonton dumplings called Tung Tong with a peanut dipping sauce named Nam Jim, pot sticker dumplings (first fried and then steamed) with a dipping sauce and Mandu which are Korean dumplings with a dipping sauce named Yang Nyeom Jang. I always thought that Dim Sum dishes are way to difficult to make, but I learnt that it isn’t that hard, just a bit fiddly. After the class I feel much more confident and I’ll experiment with different fillings and dipping sauces. For more cooking classes check Medborgarskolan’s homepage. And for those of you that are interested, Jonas is planning to give an advanced class in Dim Sum next year which I wouldn’t mind attending. Here are some more photos from the class:
Pot sticker Mandus and dumplings.
Nems with shrimps, before deep frying.
Nems, wrapped in fresh lettuce and mint, and the hot sauce Nuoc Cham.
Frying the stuffing to the buns and dumplings.
Students working hard.
Making a chicken stuffed bun.
Preparing to steam the chicken buns.
The steamers used for steaming buns and dumplings.
The teacher Jonas Arbman, deep frying Nems.
Deep fried Tung Tongs with pork and other goodies.
Time to eat all goodies; here you see all the different dipping sauces, chicken buns, Tung tongs and dumplings.