Cooking Class: Make Epic Vegetarian Dumplings
Enjoy an artisanal take on the classic potsticker in this veggie-based immersive cooking class with Chef Andrew. Instead of the typical pork and cabbage, you'll prepare a flavorful filling by slicing, roasting and seasoning tender butternut squash and wild mushrooms. Then, a hint of fresh sage adds freshness to your filling. Next, spoon a dollop onto homemade squares of dumpling dough, rolled thinly and expertly folded and pleated. Steam or pan fry your dumplings then dunk them into a classic soy-based dipping sauce for the ultimate appetizer or entrée, especially in the Fall.
Menu
Butternut Squash Dumplings With Soy Dipping Sauce
With plain flour, salt, olive oil, warm water, butternut squash, butter or oil, wild mushrooms, sage and black pepper
Classes on Classpop! are designed to be social events that don't require specific skills or previous experience. Feel free to purchase wine or beer at the venue to enjoy during the class.
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 4
- Maximum Guests 25
- Event Duration 2 hours
- Activity Level
Activity Level
- Restrictions Must be 21 years of age or older to attend.
- LabelsVegetarian, Beginner, Fun, Asian
Reviews Guests Left For This Experience
james
19 Sep 2024
Wonderful experience informative and fun. Would have liked a bit more hands with knives skills. Will consider attending future events.
Outside Reviews for Chef Andrew
Chrystal B
02 Jul 2024
Loved the class with Chef Andrew!
Event location: 530 South 2nd Street, Milwaukee, Wisconsin, 53204
Venue Type: Brewery
Location is based on class date. Please select the date you plan to attend to see the correct location.
Chef Andrew believes in creating food that is as delicious as it is nourishing. His passion for food has guided him through his ten years in the culinary industry, working as a chef in various restaurants. He loves using local and sustainable food practices, sourcing ingredients from nearby farms and crafting memorable plant-based dishes. He believes food can create a community and is excited to teach something new to foodies and chefs alike.
