While Chef Scott was busy setting up his cook stations and cutting boards, the youth were clamoring to be his sous chefs. With such a lively start, tonight’s class was sure to be a smashing success. The youth practiced their knife skills, slicing and dicing all the veggies that were going to be used in the dumplings with extra veg set aside for the fried rice.
Once the stuffing mix was ready, the youth learned how to fill and shape the dumplings into all kinds of forms. While the youth were busying away finishing up with the dumplings, Chef Scott demonstrated to the audience his techniques for preparing a tasty stir fried rice, with any and every ingredient he had on hand. This included some magic with an egg!
Finally, the dumplings were fried up in the pans, and the youth customized with their favorite Asian dipping sauces.
