Dim Sum cooking class

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.

8 Responses to “Dim Sum cooking class”

  1. Katie
    May 18th, 2007 00:54

    Oh yum! That class looks like it would have been great fun. I love dim sums and spring rolls, mmm. I’ve never done a cooking class, maybe I should at some point, it looks like it would be really fun.

  2. Michelle
    May 18th, 2007 14:03

    Oh MY! My mouth is watering now!! All of these look simply incredible! And what a beautiful new picture of you in your profile!! Very nice! :)

  3. Jenn
    May 18th, 2007 21:31

    Hi Dagmar!

    I am so happy I came across your site.I am so enjoying reading about all your food adventures. I used to live in Norway so I am loving the Swedish Section as well!

  4. Dagmar
    May 21st, 2007 15:43

    It’s great fun doing a cooking class and you always meet new people.

    Thank you so much :-)

    Welcome! I’m glad that you enjoy the blog!

  5. Bobbisox
    May 25th, 2007 11:10

    I have been wanting to make Mandu for about a year; I was drooling looking at your wonderful pictures. I love Asian food, Chinese and Thai especially so the potstickers will be something I will make this weekend.

  6. Dagmar
    May 27th, 2007 11:49

    Bobbisox: I made everything again this weekend at home and it was delicious. Next time I’ll start experimenting with other fillings.

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