Dumplings are a beloved staple across Asian cuisines—comforting, versatile, and endlessly adaptable. Found everywhere from street stalls to high-end restaurants, many traditional dumplings are easily modified to incorporate local grains and other local ingredients.
In this hands-on class led by Wai Chu—Education and Events Manager at the Bread Bakers Guild of America and coauthor of The Dumpling: A Seasonal Guide—you’ll explore a delicious variety of dumplings, from steam buns to delicate rice-based treats. Using distinctive, locally-sourced Maine grains and ingredients, you’ll make:
- Tibetan Buckwheat Momos Filled with Turmeric-Stained Potatoes
- Summer Vegetable Steam Buns
- Malaysian Sweet Potato-Rice Dumplings Stuffed with Maine Maple Sugar
Whether you're new to dumpling-making or looking to expand your repertoire, this class will give you the techniques and inspiration to fold, fill, and steam your way through a world of flavor—local and delicious.
