The first time I had potstickers was at a dim sum restaurant in L.A. with my dad. I was hooked and would seek out potstickers and other types of dumplings wherever I lived. Finally, I decided it was time to learn to make them myself and fill them with fresh herbs and greens from my garden and carefully sourced meat from local ranches. In class, you will learn to make dumpling dough from scratch, prepare a filling, and fill and cook your own potsticker style dumplings. In addition, we will make chicken paillards with a tangy Meyer lemon sauce, topped with a salad and served over fingerling potatoes tossed in a Thai tomato jam. For dessert, we’ll make and enjoy a layered creation of strawberries, meringues, a blood orange cream and toasted almonds.
Menu: Mushroom & Shrimp Potstickers; Spinach & Watercress Salad; Meyer Lemon Chicken; Smashed Fingerling Potatoes with Thai Tomato Jam; Meringue Trifle with Strawberries, Blood Orange Cream and Almonds
*** Sign up by April 25 to secure your spot ***
Pre-registration and payment are required! Absolutely no drop-ins. Mindful Cuisine Kitchen classroom is in a private home.
Parking available on address site, no street parking.