Down in the Dumplings
This course is currently unavailable, but please email us at shortcourses@angliss.edu.au and we can keep you up to date about future courses.
Snapshot
What You Learn
Produce a variety of dumplings
Balance flavours and spices
Functions and importance of specific ingredients
What You Get
Certificate of Attendance
Comprehensive Recipe Notes
Hands on Industry Training
Materials to Bring
Carry bag for transporting baked goods home
Pen for note taking
Dress Code
Participants are advised to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
Description
You won’t be after discovering the delights of this varied traditional Asian cuisine
Are you wonton to do something different this winter?
Immerse yourself in the delicate art of balancing flavours and spices, while being inducted into the subtle nuances that make Asian cookery one of the most popular, highly regarded, understated and complex cuisines in the world. Learn how to layer textures and ingredients to create flavour packed packages of perfection
Incorporating steamed dumplings such as bbq pork buns and siumai, deep fried vegetable spring rolls and the “potsticker” (traditional pan fried gyoza), our trainer will take you on a gastronomical expedition through the heartland of Asian finger food.
On completion of this class you will receive a certificate of attendance.
A light lunch is provided for all class participants
Take home all you produce in class
Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.
