One of my most memorable experiences in China was getting to attend a Chinese cooking class with my mom. We got to make 3 different Chinese dishes, of which, only 2 of ours were actually edible.
Our first dish, some kind of egg plant and veggie dish was so oily that neither one of us could stomach it. We definitely learnt the hard way that we had to listen to the chefs instructions and actually measure out the ingredients. But to come to our defense, this was actually the first time either of us used a proper wok so we didn’t really know how much oil to use. And the ingredients were new to us so neither one of us knew how they would affect the taste of the dish.
Our beer fish turned our better but the best dish was definitely the Dim Sum!!! We got to prepare traditional Dim sum, in small bite-sized portions, cooked and served in small steamer baskets. Traditionally, dim sum is meant to be enjoyed with a group, allowing you to sample a large number of items. And as it happened we were quite a big group so there was bound to be a lot of different dumplings going around.
We got to make beef, chicken, prawns and vegetarian Dim Sum. We were given a couple of rolled out pieces of dough, each piece a circle about 3-inches in diameter.
We had to place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Not all our pieces looked like half moons and after a while my mom and I played around with the way we would fold the dough.
We placed our dumplings into small steamer baskets and watched as got steamed. We couldn’t wait to eat them and we were pleasantly surprised that ours turned out quite tasty.
I cant wait to try and make dim sum again and I am definitely going to by myself a wok and try out some other Chinese dishes.