Parmesean Garlic Knot Recipe & Pass The Plate with KitchenAid

Breast cancer is a very personal topic for us, as we have had many dear friends and family who have been diagnosed with this deadly disease. One of our aunts is a survivor and the journey through her chemo and healing was challenging in every sense of the word. But it was something that bonded our family closer together and reminded us the value of life and the importance to help bring out awareness.

October is breast cancer awareness month and due to the long standing partnership KitchenAid has with Susan G. Komen for the Cure, this community of food bloggers are working together to commemorate the cause. In fact, KitchenAid has helped the foundation raise over 9 million dollars for breast cancer research to date and it doesn’t stop there. We were asked to help spread the awareness through their Cook for the Cure and Pass The Plate Programs, and it’s something we are honored to be a part of.

This Pass the Plate program partnered with Chef Jacques Pepin to create a unique design on a Villeroy and Boch plate. We’ve registered the plate and made a special dish, serving on the unique plate and then passing it on to a friend. Our friend will then register the plate and pass it on again. Each time someone registers the plate, $5 is donated to the Susan G. Komen foundation.

 The chain of love, cooking and sharing continues. Hopefully, forever. This is how amazing this project is.

For our dish, we made a new variation off our favorite garlic knots that’s also in our cookbook Bountiful. As the holidays start to sneak up on us, we’re all preparing to plan our menus for our loved ones. These garlic knots are the perfect addition to the holiday table.

Homemade garlic knots are loved by all and with the addition of parmesean cheese on top, it’ll leave everyone licking their fingers to the very last bite. They’re that good.

Better yet, try dipping these garlic knots in some gravy and it’s a meal in it self. It’s the perfect holiday side dish to celebrate the ones you love and to remember those who have lost their lives to breast cancer.

 And for the rest of you, KitchenAid is giving away one of these plates for you to share and pass the love too!

Just leave a comment below about what special dish you would like to make.For an additional entry, if you have a personal story about breast cancer, share it below. We’d love to hear.Giveaway will end on Wednesday October 30th, chosen by random number generator, and the winner will be announced back on this post.

The Giveaway has ended. Thank you for sharing your stories. The winner is #21 Corrine! For the rest of you, please continue to spread the word about this Pass the Plate program and help with the fight against breast cancer.

 Thank you all for being a part of this and working together to help spread the love.

-Diane and Todd

Yield: about 40 knots

Total Time: 4 hours

There are two ways we usually roll out the knots, pinching off and weighing little balls of to roll into the knots; or rolling the dough out, cutting it into even strips, rolling the strips into logs and twisting the logs into the knots. In a prior garlic knot post we described the latter, however the pinch and ball method is our favorite. Whichever method you choose, the knots' texture will benefit from not over handling. The less you knead, press, and smash the dough, the better. For other variations try our classic Garlic Knots or our Spicy Garlic Knots.

1 3/4 cup (415ml) warm water (@115°F)1/4 cup (55g) extra-virgin olive oil1 teaspoon kosher or sea salt1 Tablespoon sugar1 1/2 Tablespoons (17g) active dry yeastabout 5 1/2 cups (750 g) all-purpose flour1/4 cup (60g) unsalted butter1/4 cup (60ml) extra-virgin olive oil4 cloves garlic, crushed1/2 cup freshly grated Parmigiana Reggiano (or other parmesean cheese)1/4 cup chopped Italian parsleykosher or sea salt, to tastefresh cracked black pepper, to tasteMake the dough: combine the warm water, olive oil, salt, sugar, and active dry yeast in a large resealable container or bowl. Mix to dissolve yeast.Mix in the flour to incorporate (you may need to knead just a bit to get the last bit of dry flour to incorporate into the dough). Cover and set in a warm spot to proof until doubled in volume (usually 1-3 hours depending on initial water temp and warmth of proofing area).Chill the dough for a couple hours to make it easier to handle (it will keep fine in the refrigerator for several days if you want to make the dough ahead of time but this can be skipped if you don’t have the time). Make the knots: line a couple baking sheets with parchment paper.On a lightly floured surface, pinch off and weigh ping-pong sized balls of dough (approx. 1 ounce (28g) each)- weighing helps keep the knots evenly sized, but you can just eyeball it if you prefer cooking that way.Roll a dough ball back and forth between your hands and also by using an un-floured surface to create an even rope about 6-inches long(if the dough is too sticky, lightly dust with a bit of flour).Tie into a knot (over, under, and through) and place on the lined sheet pans, giving an 1 1/2-inch spacing between each knot. At first it may seem awkward making the knots but with a little practice it will become easy. Using just enough flour to balance between the dough being tacky and sticky is the key while forming the knots.Continue making the rest of the knots with the remaining dough balls. As each sheet pan fills up, cover the pan with a dry kitchen towel, and place in a warm, draft-free spot to rise.

Preheat oven to 400° F

After knots have doubled in size, take off the towel and place knots in the oven. Bake for approx. 12-15 minutes or until golden.While knots are baking, make the parmesean garlic coating. Melt the butter, with the olive oil and garlic in a small saucepan (if you like your garlic with less of a bite, cook it for a few minutes in oil/butter mix until soft & slightly golden). Set aside.After removing knots from oven, while still warm, toss the knots with garlic coating, parmesean, and parsley. Season with salt and pepper to taste.

Best served warm, but still good when at room temp.

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Giveaway Winner: Asian Dumplings Online Class

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October 30, 2013Giveaway Winner: Asian Dumplings Online Class

Goodness, there were 115 people entered in the drawing for the free Craftsy class. According to Craftsy, that was quite strong showing of interest. The winner was just selected and it was "Kara." Congratulations and I'll see you in class.

For folks who didn't win, stay tuned for a special discount price for the class. I'd love for you to join me in this cool new way to learn. In the next VWK post, I'll preview the class, etc. Rock on!

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Comments Giveaway Winner: Asian Dumplings Online Class

Goodness, there were 115 people entered in the drawing for the free Craftsy class. According to Craftsy, that was quite strong showing of interest. The winner was just selected and it was "Kara." Congratulations and I'll see you in class.

For folks who didn't win, stay tuned for a special discount price for the class. I'd love for you to join me in this cool new way to learn. In the next VWK post, I'll preview the class, etc. Rock on!

Stay Connected                         Asian Tofu in the News"Informative, engaging, well written and researched, this is also the best book about tofu."
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Recent PostsNonstick Wok RecommendationsAsian Dumpling Online Class: Preview and Special VWK PriceGiveaway Winner: Asian Dumplings Online ClassStovetop Salmon Teriyaki RecipePre-Launch Giveaway! Asian Dumplings Online ClassCozy Asian Pumpkin Recipes and IdeasPanfried Tofu with Pickled Ginger RecipeVietnamese Cookbooks ListOld School Sweet and Sour Pork RecipeMy Q&A with 5th GradersCopyright 2002-2013 by Andrea Nguyen | Privacy Policy

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BODUM BISTRO Electric Standmixer Giveaway

To celebrate the upcoming holiday season, I’m partnering with BODUM to giveaway a BODUM BISTRO Electric Standmixer. There will be one (1) winner whom will receive one (1) BODUM BISTRO Electric Standmixer, in the color of your choice. The suggested retail price of the BODUM BISTRO Electric Standmixer is US$400.

Whether your decorating style is cool contemporary, country cozy, or eclectic elegant, there is nothing as homey the smell of freshly baked bread or cookies and cakes. (House sellers have taken advantage of this fact for a long time by sticking a cookie sheet in the oven before the potential buyer arrives). Baking has always been about more than breads and cakes. It’s about home, about family and friendship, and about knowing where we belong – a nicely old-fashioned sense that things are OK the way they are. And if they’re not, let’s at least try to make them better by eating cookies! Our BISTRO Standmixer takes care of the material part of this equation: by mixing, whisking, kneading, and stirring any kind of batter, cookie dough, cake mix, egg white, or whipping cream your favorite recipe might ask for. From lighter batters to heavy ones – all the mixing magic happens at the push of a button and at six different speeds. The BISTRO Standmixer with its steel mixing bowl will quickly become the staple of your kitchen counter. Its body is made from rubber-sprayed plastic and comes in many beautiful colors. The Standmixer comes with three hooks that are up to any task: a dough hook and a flat bubbler made from aluminum, and an egg beater made from stainless steel. Now, all you need is to come up with is the idea of what to bake next.

Features Include:

Powerful 700-watt, 7 speed mixer with tilt-up headStainless steel mixing bowls hold 4.7L/160oz and features a silicone-covered handle for steady pouring and easy transportRemovable splash-guard attachment allows users to nearly and easily add ingredients into the bowl while mixer is operating.Includes dough hook, beater, and whisk attachments • Base suction cups ensure secure countertop fixation

Eligibility: United States and Canada only. No purchase necessary and subject to this official giveaway rules. Closing Date: Dec 22, 2013, 11:59 pm PST. Winner will be randomly selected and contacted via email on Dec 23, 2013. The prize is proudly sponsored by BODUM. To enter, please follow the steps below.

Eligibility: United States and Canada only. No purchase necessary and subject to these official giveaway rules.

Step 1
Like Rasa Malaysia on Facebook. (Click on the Like button below.)

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Follow Rasa Malaysia on Twitter. (Click on the Follow @rasamalaysia button below. If you don’t have Twitter, skip this step.)

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Like Bodum on Facebook. (Click on the Like button below.)

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Follow Bodum on Twitter. (Click on the Follow @BodumNA button below. If you don’t have Twitter, skip this step.)

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Fill in the form below. You can enter to win using this form every day.

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Cashew Shrimp

I love it that the Chinese restaurants in the US offer special lunch menu. For about $5-$7, you get a complete meal of an entree, rice, and a bowl of soup. Some days when I am too lazy to make lunch, or when I don’t have lunch dates with my friends, I always find myself at a Chinese restaurant, getting my fix of cheap and filling Chinese food.

Recently, I have been going to be a Chinese restaurant close to my house. I have tried many dishes on their special lunch menu, but I am hooked on their cashew shrimp—a simple shrimp stir-fry with cashew nuts (my favorite nut), snow peas, carrots, and canned straw mushrooms. I am probably biased as I love both shrimp and cashew nuts, but I thought their version of cashew shrimp has “wok hei” (breath of wok), with juicy and bouncy shrimp, and the sauce is the epitome of Cantonese cooking—light, savory, and just coats the shrimp and ingredients. I love it.

So today, I decided to attempt it at home. I tried to replicate the same taste, with slightly less oil. The end result was this beautiful, delicious, and pleasing cashew shrimp recipe that goes so well with steamed white rice. This is great for a small family of 2-3 people, served with other dishes.

When it comes to shrimp, I usually get my shrimp at Asian supermarkets, because they are available at an average of $5 – $6 per pound, depending on the size of the shrimp, and whether or not they are shelled. This is cheap as the price can be easily double at regular stores, such as Whole Foods. Shrimp is very tasty and your family can enjoy shrimp more often if you know where to get the cheapest shrimp. Try this cashew shrimp recipe and I am sure everyone would really enjoy it.

(Click Page 2 for the Cashew Shrimp Recipe)

Pages: 1 2

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Sweet and Sour Pork

For the past few weeks I've been working on a new project that has left me little time for cooking. (On the bright side, that project involves dumplings and will be revealed soon!) In the meantime, I thought this would be a good opportunity to update a recipe for sweet and sour pork that I first shared about 5 years ago.  

Since 2008 I've made this multiple times, and retested it over and over for my cookbook. It's the best I've found for making crispy pork that's reminiscent of takeout without all the grease and gloppiness. I hope you enjoy it!

__________________________________

I grew up with two kinds of sweet and sour pork. Like any American child living in close proximity to a Chinese takeout, I ate a good amount of ping pong ball-sized pork laced with red food coloring. At home, my mother would also prepare her version, using bone-in chunks of pork flavored with a subtler orange-vinegar sauce. 

In Beijing, I once took a home-style cooking class in which the teacher revealed that her  secret ingredient for sweet and sour pork, also what "the better restaurants in Beijing use", was a bottle of locally produced ketchup. Why not the American brand Heinz? Too sweet.

Sweet and sour pork is thought to have originated in Guangdong province. But now that the Cantonese have flung themselves afar, each place they have landed has its own local variation. I'm sure Canada, the UK, Austalia, and other immigration hot spots have slightly different sweet and sour composites.

The version I made today is Cantonese "gulou yuk" by way of the American suburb, and polished with an aesthete's mindset. Instead of tougher, fatty cuts of meat with the possibilty of bone, I use lean pork tenderloin, easier to chew and more convenient to eat while concentrating on Daily Show reruns. The cornstarch coating is thin enough for the sweet and sour flavors to seep into the meat.  I prefer using fresh pineapple, but if you like your dish sweeter, use canned pineapple and reserve some of the can juices to add to the sauce in place of fresh pineapple juice.

___________________________________

Sweet and Sour Pork

Serves 4 as part of a multi-course meal

1 pound boneless pork loin, cut into 1-inch pieces2 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying1 tablespoon minced garlic1 teaspoon minced fresh ginger1 cup fresh or canned bite-size pineapple chunks

Batter:

2 large eggs, beaten1/4 cup cornstarch1/4 cup all-purpose flour

Sauce: 

3 tablespoons water2 tablespoons ketchup2 tablespoons fresh pineapple juice, or juice from the canned pineapple, or substitute orange juice1 1/2 tablespoons cider vinegar1 tablespoon Worcestershire sauce1 tablespoon soy sauce2 tablespoons sugar

Special equipment: Instant-read oil thermometer

Prepare the batter for marinating the pork: In a medium bowl, stir together the eggs, cornstarch, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside. Heat the peanut oil in a wok until it registers 350 degrees F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and fry until golden brown on the outside and cooked through, 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.  Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let ehs auce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple.) Return the pork to the wok and toss until well-coated with the sauce. Transfer to a plate and serve. 

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Brussels Sprouts and Bacon Parmesan Pizza

Pizza. Ahh, beautiful pizza. With a thin, bubbly crust which is slightly charred, and topped with a perfect balance of sauce, toppings and cheese. It is something worth obsessing over, and boy do we obsess over pizza.

Pizza is often our source of exploration when we set out to explore a town. Just about anywhere we travel, we’ll attempt to hunt down the area’s best offerings in pizza with the wood-fired tokens of devotion that often satisfy our personal cravings the most. We have been lucky enough to experience extraordinary pizza all over the country and of course in pizza’s homeland of Italy.

Great pizza for us isn’t something just for travel, either. In an even greater stroke of luck, in southern California, we have some of the best pizza in the country, headlined by Nancy Silverton’s Mozza. So with such extraordinary inspiration between our travels and local offerings, the bar for great pizza just keeps getting raised higher and higher.

Speaking of bar, if you are ever at the LA or OC Mozza locations, make sure try and grab a seat at the pizza bar where you get to watch the masters delicately craft exceptional pizzas. You might even pick up a technique or two to take back home into your own kitchen. We sure have.

We’ve learned things like treating the dough gently and with finesse. It isn’t mashed, pressed, and forced into shape. The dough is billowy soft before even beginning to stretch, and then great care is taken not to ruin that state.

We’ve learned to create indentions with the fingertips to seal off the outer crust, which is then rarely touched again except by the soft brushing of olive oil. The center is gently pressed with the fingers to widen out, then the dough is rested over the backside of the hands to rotate and allow gravity and the dough’s own weight stretch the dough into shape.  The process is quick but done with finesse.

These are some of the techniques that we’ve put into our pizza dough as we fine-tuned it for our cookbook, Bountiful. Take that dough and add whatever topping craving you desire. Lately with autumn filling our lives, a Brussels spouts and bacon pizza seemed just about perfect.

We cooked up the bacon until lightly browned (remembering that it was going to get cooked a bit more when the pizza baked), thinly sliced the Brussels sprouts, then sautéed everything all together. Add a little Worcestershire sauce for a bit of punch and layer between sauce and cheese.

It came out great even with the ovens not firing quite as hot as normal and only getting up to 475 degrees. The crust wasn’t quite as bubbly or charred as usual, but we aren’t complaining. Everything was quite delicious.

enjoy,

-Todd

after a light saute of the brussels sprouts and bacon, time to top the pizza

Enjoy a few slices for yourself…

Yield: Makes 2 -10" Pizza

Total Time: 4 hours

The pizza dough is from our cookbook, Bountiful. The dough and topping can easily be made the day before and then assembled and baked as needed. The crust comes out best if baked on a pizza stone in the oven which has been preheated for at least 20 minutes, however you can always bake the pizzas on a baking sheetpan in the oven if you don't have a stone. Just sprinkle a bit of cornmeal on the sheetpan before laying down the stretched out pizza dough.

Here's a bit of the headnote from the book talking about handling the dough, "We’ve learned a lot from listening to great bakers and watching them bake their doughs. One thing they all seem to have in common is that they don’t overhandle the dough. The more you work it, the tougher it gets. With most of the great pizzas we’ve had, the bakers are not kneading their dough, but just mixing it and letting the yeast go to work. And when they handle their dough to make pizzas, it isn’t with a heavy, forceful hand, but rather by gently letting gravity stretch and form the dough. It is graceful and gentle. The amount of flour in the recipe should yield a dough that will be easy to handle with just a touch of extra flour for dusting when you are stretching it. If you are comfortable with handling the dough, experiment with putting a bit less flour in it. This will make for a lighter crust, but because the dough is wetter, it will be a bit more challenging to work with."

If your oven doesn't go as high as 550°F, the pizzas will still come out great, it just may take a little more time and the crust might not get the char that we personally love so much. You can also use a liberal dusting of flour instead of the cornmeal to keep the dough from sticking to the pizza peel.

1 1/4 cups (300ml) warm water1 teaspoon active dry yeast1 teaspoon honey1 1/2 teaspoons kosher or sea salt3 1/3 cups (415g) flour4-5 slices bacon, cut into 1-inch pieces1 tablespoon Worcestershire sauce2 cloves garlic, minced or crushed1 pound (455g) Brussels sprouts, sliced thin1 cup tomato sauce, or amount to preference1 cup grated Parmigiana Reggiano Cheese (or other preferred cheese)kosher or sea salt, to tastefresh cracked black pepper, to tastecornmeal for dusting peelextra-virgin olive oil, for brushing the crustMake ahead (Dough):In a large bowl or resealable container, stir together the water, yeast, honey, and salt. Stir in the flour until no streaks of dry flour remains.Cover the dough and set aside in a warm area to proof for 1 to 2 hours, or until doubled in volume. Set aside in the refrigerator until chilled, or for up to 1 week
(see Note 1).When you are ready to make pizzas, preheat the oven to 550°F, with a baking stone on the middle rack for at least 30 minutes. Have cornmeal and a pizza peel handy nearby for when you stretch the dough.Divide the dough in half and place the dough balls on a well-floured surface. Allow the dough to come to room temperature for about 30 minutes. The dough should feel soft and pillowy.While the dough comes up to room temperature, make the brussels sprouts-bacon filling. Heat a large skillet over medium heat. Cook the bacon pieces until lightly browned. Stir in the Worcestershire sauce, garlic and brussels sprouts. Cook for about 1 minute or until brussels sprouts soften. Season with salt and pepper, and set aside to cool while you finish the dough.Liberally sprinkle corn meal on the pizza peel. Set nearby while you stretch the dough. When the dough is soft and pillowy, with floured hands, lightly flour the first dough ball. Using your fingertips, make indentations to form the outer crust rim (see photo in post). Using your hands, rotate and gently press out the dough, working from the center outward to stretch it, leaving the outer rim as untouched as possible. Press out to a circle 6 - 8 inches in diameter.Resting the dough on the tops of your hands, continue to rotate and circle the dough over your hands, gently stretching the dough to about 10 inches (25 cm) in diameter. Make sure to keep the rim thicker than the center. (If the dough starts to toughen and spring back too much while you work on it, allow it to rest for a few minutes so it will relax and soften.) Lightly re-flour your hands, the work surface, and the dough as needed to keep the dough from sticking.Lay the stretched out dough on the prepared pizza peel. Give it a little shake to make sure the dough isn't sticking to the peel. Gently brush oil on the outer crust. Shake the peel again to make sure nothing is sticking.Gently ladle and spread 1/2 of the sauce on the dough. Spread 1/2 of the brussel sprouts/bacon mixture on the pizza, spread 1/2 of the cheese, and season with additional salt and pepper if desired.Bake for 10-12 minutes or until the crust is golden and slightly charred. While the first pizza is baking, repeat the stretching and topping instructions with the second pizza.Allow each pizza to cool for a few minutes, then slice and serve.

Over time in the fridge, the dough will gradually begin to change in texture after it bakes, and will also develop a sourdough flavor. We prefer the texture and flavor of the dough after 24 to 36 hours of refrigeration, but it is still quite good when chilled up to 1 week.

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Asian Dumpling Online Class: Preview and Special VWK Price

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« Giveaway Winner: Asian Dumplings Online Class |Main| Nonstick Wok Recommendations »

October 30, 2013Asian Dumpling Online Class: Preview and Special VWK Price

Well folks, it’s live — my first online cooking class atCraftsy! Since I didn’t get to see the final cut until the launch today, I’vebeen watching snippets of the 3.8 hours of content. It’s gorgeous, informative,and practical. I’m really reallyimpressed at the quality of the materials and hope that you are too. My editorat Craftsy says it’s been one of top selling classes today and at the time of this post, 98 people have enrolled! Building a dynamic online community DIY dumpling fanatics isincredibly cool.

What makes the online Craftsy class special? It’s like mebeing in your kitchen giving you a quasi-private class. You can turn me onwhenever you want and pause me – kind of like streaming Netflix, though in thiscase, you purchase the class only once. You own Craftsy classes forever so youcan watch as many times as you want, wherever there’s an internet connection, on a laptop, desktop, smart phone or tablet. 

I’ve had the opportunity of observing people makingdumplings and practicing in my kitchen countless times. Most people have not,and the Craftsy platform lets you study the techniques until you “get” it. Tightshots like this one make learning easier:

 

Ask class questions in the right-hand column. Click any of the images  on this post to enlarge.

“Favorite Asian Dumplings from Scratch” is divided intolessons and within the lessons, there are shorter segments. Things are clearlydelineated with title cards (think chapter and subchapter headers in a book). Youwatch each lesson and if you want, pose questions. I check in a couple times aweek to respond to questions.

You can also upload photos of your Asian dumpling projectsto share with me and other students. The 30-second repeat is invaluable forgetting all the moves right for shaping or anything else that you want to clarify.Like a textbook, you can take notes on the screen too. The technological end ofCraftsy is genuinely robust, constructed as an interactive e-school.

Last week I mentioned Craftsy’s 3-camera shoot that includedan overhead camera. This is the benefit of that kind of high-qualityproduction:

Imagine what this will be like for shaping dumplings!

I love my in-person classes but the hustle and bustle ofthings sometimes prevents me from explaining techniques and concepts to people.And not everyone tunes in too. In the Craftsy class, I tucked little technicaltips to help people in the kitchen. You pay attention when and if you want tobut the content is there. For example, students in my in-person classes oftenask about how to cut or chop ingredients so included some knife skills into theCraftsy class.

 

Mincing scallions doesn't have to be a challenge.

 

What’s the content difference between in-person and anonline class? I teach hands-on classes and for Asian dumplings, a typical groupof 14 to 20 people will make many types of dumplings. We have the manpower todo it in a 4 or 5-hour session. Craftsy classes are immersive and geared forthe single learner; your eyes would glaze over like a poorly frozen dumpling ifclasses were overloaded with content.

“Favorite Asian Dumplings from Scratch”is a comprehensive lesson in dumpling making as well as Asian ingredients,cooking techniques, and culture. While reviewing the lessons, I said to myself,“Wow, I covered a lot of ground.”

How about the Asian Dumplings cookbook versus the onlineclass? Classes—whether online or in-person —complement what’s printed in thecookbook. A class isn’t a substitute for what’s in a book. Many students whohave my books enroll in my classes to get an interactive experience whileothers are curious about the class subject, enroll, then often decide to buythe book.

You’re welcome to use “Favorite Asian Dumplings from Scratch”for a group gathering. (Hello dumpling parties ahead!) Take the class yourself,prep the ingredients, then get a bunch of people together. Log on to the class andput me on a big screen.

The regular price of theclass is $39.99 but I’ve arranged a permanent25 percent discount for VWK folks. To get the class for $29.99, click here or on the sidebarlink. We are living in an amazing technological era. Posted | Permalink

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Comments Asian Dumpling Online Class: Preview and Special VWK Price

Well folks, it’s live — my first online cooking class atCraftsy! Since I didn’t get to see the final cut until the launch today, I’vebeen watching snippets of the 3.8 hours of content. It’s gorgeous, informative,and practical. I’m really reallyimpressed at the quality of the materials and hope that you are too. My editorat Craftsy says it’s been one of top selling classes today and at the time of this post, 98 people have enrolled! Building a dynamic online community DIY dumpling fanatics isincredibly cool.

What makes the online Craftsy class special? It’s like mebeing in your kitchen giving you a quasi-private class. You can turn me onwhenever you want and pause me – kind of like streaming Netflix, though in thiscase, you purchase the class only once. You own Craftsy classes forever so youcan watch as many times as you want, wherever there’s an internet connection, on a laptop, desktop, smart phone or tablet. 

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