Dumplings to Die For (Southwest)
The dumplings you will create will put ones you buy at store in the shade! Tackle making terrifically tasty pot stickers, translucent rice– and tapioca–starch shrimp dumplings, momo-shaped water dumplings and try pork, chicken and tofu fillings.
JAN ZITA GROVER has cooked, catered, run a professional kitchen, and taught classes for more than 30 years. An historian by training, she is particularly interested in the cuisine of other countries and the foods eaten by early settlers. Growing up in San Francisco, Jan was exposed to the food traditions of many Asian and European cultures. She loves teaching the basic techniques so people can improvise joyfully and skillfully on their own. In 2008, during the Great Recession, she created the “3 Days, 3 Ways” program of thrifty recipes for St. Paul's Mississippi Market.