Asian Dumpling Online Class: Preview and Special VWK Price

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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

| | |

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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Lamingtons: A Special Australian Sponge Cake & A Trip

When we first laid eyes on a lamington, it was like whoa. Double whoa. A sight for sore eyes. How is it that you can ignore a wonderfully tender sponge cake (sometimes butter or pound cake), dipped in chocolate and covered with shredded coconut? You can’t and you shouldn’t. If a lamington was filled with creme or jam, would it convince you that this is certainly one of the most beautifully executed desserts in the world? It didn’t take long to convince us and rush to pre-heat the oven.

Lamingtons, originated in Australia, are considered the “national cake of Australia” and a combination of everything that we love to eat in a dessert. And best of all, we must familiarize ourselves with Australian specialties because we’re headed to the land of awesome herself. That’s right, we’re headed to Australia, the land of the lamingtons!

Heading to Australia has always been on our life list of places to visit. Nestled on the list somewhere between New Zealand, Mongolia and The Galapagos Islands, Australia is one of those destinations that instills in us a sense of adventure and exploration.  We’ve been dreaming of going to Australia eventually, when ever we were able to make the time to check off our list. Each year we make time for an international trip to explore culture and search for understanding of how people live, work and play outside of our own boundaries. Traveling to far off destinations isn’t just about explorations, but rather, an opportunity for us to challenge ourselves and to be open minded to everything that is different from how we life.

As far as we’ve traveled around the world, we always find that there are many more similarities that connect us all than there are that separate us. If we make the time to understand each other and search out our commonalities, we discover that we really are part of a world family.

Our international trips to Cuba, Viet-Nam, Japan, Mexico and Puerto Rico in the last five years proved that we have so many things in common with the local people, even if we didn’t all speak the same language. And now we get to do it all again in Australia, but this time, we’ll all be able to understand each other! The incredible founders of GoMighty.com have set up a site for folks to list their life dreams and goals. It’s a gathering space for folks all around the world to make your dream list of goals and to do something about it. It’s not a place to just jot down ideas or to tuck it away in a box somewhere.

Go Mighty is a community space filled with people around the world who want to support you make those items on your list to become a reality. This is the world wide family that helps you put aside your fears and excuses. And sometimes they can even help get you funded to pursue that life long list. So it was a cool surprise to be contacted by Go Mighty and Tourism Australia to help us pursue our goal of heading to Australia! We’re invited to participate in #goaustralia, a opportunity for us  and a few other bloggers to journey down under on our own time and make our travel goals become reality.

So if you’ve been to Adelaide and/or Melbourne Australia and have any rec’s, we need to hear about it, please. And for those of you who have Australia as a destination-goal, the kind folks at Tourism Australia, Go Mighty and Air New Zealand are giving some lucky folks two opportunities to venture there as well. For all the details just visit Go Mighty #goaustralia, Fill-a-Plane and “Win a Wildcard Ticket to Australia”  links for all the information. Make your travel dreams come true!

Enjoy the lamingtons! Hugs.

-diane and todd

Yes, we made our Lamingtons bigger than most Aussie versions. But in America, we like our things bigger. Right?

carefully dip the cake in chocolate, but if you made them smaller, then dipping should be a piece of cake. Ha. ha. hee.

Traditionally, dessicated coconut is used. But we like our coconut flakes bigger too (actually, we just couldn’t find dessicated coconut in our close-by stores). So we used sweetened coconut flakes.

Ta da! The mongo White On Rice Couple version of the traditional Australian Lamingtons

Now we’ll have to compare our version to the real-deal back in the land of Lamingtons. #goaustralia !

Yield: 24 two-inch Pieces

Total Time: 2 hours

Try to find cake flour for the recipe, the texture will be lighter if you can. If you have to use all-purpose flour, reduce the flour amount by about 1/3 of a cup. Recipe adapted from MarthaStewart.com.

3 cups (340g) cake flour, (not self-rising), plus additional for dusting pans2 teaspoons baking powder1/4 teaspoon salt1 cup (2 sticks) (225g) unsalted butter, room temperature, plus additional for greasing pans1 1/2 cups (300g) sugar2 teaspoons pure vanilla extract4 large eggs1 cup (240ml) milk1 cup (240ml) milk4 tablespoons (1/2 stick) (60g) unsalted butter1 tablespoon pure vanilla extract8 cups (960g) confectioners' sugar, sifted1 cup (90g) cocoa powder, sifted1 cup (240ml) jam (we use our homemade strawberry peach jam, but use whichever flavor you'd like)1 pound (455g) dessicated coconut (or shredded sweetened coconut if you can't get dessicated coconut)Preheat oven to 325°F. Lightly butter two 9"x13" baking pans, line the pans bottoms with parchment paper, then butter the parchment. Dust the pans with flour, tapping out the excess flour.In a large bowl, whisk together the flour, baking powder, and salt for 30 seconds. Set aside.In the bowl of a mixer fit with the paddle attachment, cream the butter and sugar together until light and fluffy, at least 3 minutes (don't shortcut the time - the beating of air into the butter is important to the cake texture).Beat in the vanilla and then the eggs, one egg at a time until incorporated. Fold the part of the flour mixture into the batter, then the milk, and then fold in the remaining flour into the batter until just incorporated.Divide the batter between the two baking pans, spreading even, and then bake for about 30 minutes or until a cake tester comes out clean in the middle of the cakes. Cool slightly in the pans, then lift out of the pans and finish cooling completely on wire racks.After the cakes have cooled completely, spread the jam over the top of one of the cakes. Place the other cake on top, and then using a serrated knife, trim the edges of the cake and then cut into 24 two-inch squares (or whatever size you prefer).Make the icing; in a small saucepan over medium heat, combine the butter and milk, heating until butter is melted. Remove from heat then stir in the vanilla extract, confectioners' sugar, and cocoa powder. Stir until combined. Pour the icing into a metal bowl and then place over the top of a saucepan filled with at least 2-inches of gently simmering water.Put the coconut in a bowl and set aside. Dip a cake square into the bowl of chocolate icing, using forks to turn the square, coating all sides. Allow excess icing to drip off, then place the square in the bowl of coconut. Using clean forks, turn the square to coat all sides with coconut (we find it easiest to place it in the bowl of coconut, sprinkle a bunch of coconut on the top, then start turning in coconut to get all sides coated). Place the square on a wire rack and allow to sit for at least 15 minutes to set. Repeat with all of the remaining squares.

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Chung/Rice Dumpling Special

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Popular Wgbh Home Video Julia Child!-The French Chef Miscellaneous Special Interest Dvd Movie

Scooping up a spilled potato pancake or coaxing a reluctant souffl¨¦, Julia was not afraid of making mistakes. Soon a nation fed on Shake n' Bake and Tang would be experimenting with quiche Lorraine and boeuf bourgignon and cooking would become a national pastime. This special edition also contains 2 discs featuring 12 classic episodes of "The French Chef".

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Crunchy Shrimp Balls Recipe (aka Chef's Special Balls)

Crunchy Shrimp Balls Recipe (aka Chef's Special Balls) - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

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October 27, 2011Crunchy Shrimp Balls Recipe (aka Chef's Special Balls)

The first time I ordered these deep-fried shrimp balls at a dim sum restaurant, they carried the honoric title of “chef’s special balls.” Yes, I just used the word balls twice in one sentence. My husband and I giggled at the English name as we ordered the crisp little wonders, coated with crunchy ribbons of noodles. Those balls were the size of golf balls and a little awkward to manage with chopsticks. I’m sure you’re smirking or laughing aloud by now. Nevertheless, they offered a nice contrast of textures and shrimp flavor. (If you've had this little wonder, what were they called in English and/or Chinese?)

It was probably the name but I’ve didn’t make chef’s special balls at home until earlier this week. Bee Yinn Low’s new Easy Chinese Recipes cookbook inspired me to do so with a recipe for “crunchy shrimp balls” which gave them a little more gravitas and got me over my giggles. (I contributed a cover blurb to the book so suffice it to say, I’ve been pondering these crunchy morsels since I reviewed the galleys months ago.) Bee is the brains behind the super popular Rasa Malaysia blog, a newish mom, and now a cookbook author.

Plumb Bee's debut cookbook and you’ll find interesting nuggets of information that she’s plucked from Asian kitchens. To frame her book “easy” is to downgrade it because “easy” often connotes shortcuts. In reality, the book is dotted with nifty tidbits to help you understand certain aspects of Chinese cooking.

For example, there’s a discussion of using baking soda to tenderize meat – a technique often used in Asia and by old school Chinese American cooks to impart a silky and tender texture to tough slices of beef. Years ago, a well known Asian food authority scowled when I mentioned it to him, saying that American beef does not need such cheap tricks. Hey, people do what they do in their kitchen so for Bee to include the technique in a matter-of-fact way is refreshing; note that she applies it to chicken, not beef.

Back to the balls. The valuable nugget that I found in Bee’s recipe for crunchy shrimp balls is the use of spring roll skins as the “noodle” for encasing the ball of shrimp paste. The skin gets cut into ribbons and is ultimately used as a skin, of sorts. 

Yours truly had a frozen package of commercial spring roll skins —the kind use for Filipino lumpia, Shanghai spring rolls, and non-traditional Viet cha gio imperial rolls. I wanted to use them because they fry up to a somewhat ethereal crisp finish that holds and reheats well. Plus, the resulting crunchy shrimp balls have an arty, octopuslike look with the ribbons of spring roll skins coating them.

Wontons skins can be used but they can fry up to a matted, slightly bubby finish that I find unattractive looking and unpleasant tasting. In a pinch, use the more accessible wonton skins and buy the thinnest ones available. (See wonton skin buying tips.) Gulf shrimp were on sale at the market so I bought 12 ounces and thawed the spring roll skins for a batch. A little chopped chive from the garden added a note of color and flavor.

My husband eagerly poured some white wine and we dipped the shrimp balls in a combination of leftover banh mi mayonnaise and Sriracha sauce. It was the perfect prelude to dinner.

RECIPE

Crunchy Shrimp Balls

I implore you to peel and devein your own shrimp. They will taste many times better than using easy peel or peeled shrimp which have an off taste. Buy 10 to12 ounces to get you the 8 ounces of shrimp meat that you want for the balls. This recipe has been adapted from Easy Chinese Recipes.

Makes 12 balls, to serve 4 as a snack

Shrimp paste

8 ounces raw shrimp
Scant 1 teaspoon salt
1 tablespoon egg white, lightly beaten
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 teaspoon sesame oil
1 1/2 teaspoons canola oil
1 1/2 teaspoons cornstarch
1generous teaspoon finely chopped chives or green onion, green part only

6 spring roll skins, 8-inch squares or circles
Canola oil for deep-frying
Banh Mi Mayonnaise, Sriracha, and/or Chile Garlic Sauce

1. Put the shrimp in a strainer, toss with 1/2 teaspoon salt to refresh, then rinse. Pat with paper towel to remove excess moisture. Roughly chop the shrimp into large pieces and set aside.

2. In a bowl, stir together the remaining 1/2 scant teaspoon salt with the egg white, pepper, sugar, both kinds of oil, and cornstarch. Add the shrimp, and stir to combine well.

3. Transfer to a small or large food processor. Grind to a coarse texture, pausing to scrape as needed, before adding the chives. Grind the shrimp a little longer to produce a sticky, somewhat smooth paste. Transfer to a bowl and refrigerate for 30 minutes to develop the flavor and firm up a bit. Or, refrigerate overnight. Makes about 1 cup.

4. Separate each spring roll skin, then cut them into thin ribbons, each a scant 1/4-inch wide. You can roll 2 skins up at a time and use scissors. For even cuts, I folded the skins in half on my work surface and cut them with a knife. (It’s somewhat similar to cutting homemade udon noodles.) Set aside.

5. Use two teaspoons to shape 12 balls, each about 1-inch big. I leave the balls in the bowl as I work. Lightly wet the palms of your hands in a bowl of water then roll one of the balls between them to smooth out the rough surfaces.

Make a small pile of the ribbons and drop the ball onto the pile. Roll it around to make the ribbons adhere all over. Snip extra non-clinging bits, if you want to neaten things up. Set aside and repeat with the remaining shrimp balls.

6. Heat 1 3/4 to 2 inches of oil in a wok over medium-high heat to about 350F on a deep-fry thermometer. (If you don’t have a deep-fry thermometer, stick a dry chopstick in and bubbles should immediately rise to the surface if the oil is ready.) Have a rack placed in a baking sheet nearby.

Fry the shrimp balls, about 4 to 6 at a time for 2 to 3 minutes, until golden brown and slightly puffed. Occasionally turn the balls with chopsticks and/or skimmer. Remove to drain on the rack. Return the oil to temperature between batches.  Let cool for 5 minutes before eating with the mayo and/or hot sauce.

Reheating tip: Keep a room temperature, loosely covered, then reheat in a preheated 350F toaster oven for about 10 minutes, or until gently sizzling and hot.

More deep-fried morsels on VWK and Asian Dumpling Tips

Sriracha and Crab RangoonModern Indian Chile Pea PuffsClassic Crab Rangoon WontonShanghai Dumpling King's Egg Puffs

 

Posted in Asian Dumplings, Recipes: All, Recipes: Appetizer and Snack, Recipes: Deep-Fried, Recipes: Seafood | Permalink

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Comments

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Andrea, thanks for trying out the crunchy shrimp balls recipe. Chef's special balls is a hilarious name. This recipe is inspired by Tonkiang in San Francisco, one of my favorite places to have dim sum while we lived in the bay area. I had wanted to use cooked vermicelli as the "skin" but thought it might be too hard for novice cook, so I used spring roll skins. Yes, I agree that wonton skin is not ideal and some wonton skin has a strong "alkaline water" taste. Thanks so much again for this post! xoxo.

Posted by:Bee |October 27, 2011 at 09:13 PM

Andrea, this looks great! Fried shrimp balls are one of my favorite dim sum items. I'm going to an Orange potluck dinner on Saturday and all dishes must be orange. Thanks for the post because I found what I'll be bringing to the dinner!

Posted by:Tuyet N. |October 27, 2011 at 09:18 PM

Tuyet: Tell your potluck friends that these are little tangerines!

Posted by:Andrea Nguyen |October 28, 2011 at 11:15 AM

Bee: I think chef's special balls came from an LA dim sum place. The skins are better than the vermicelli, which can be a bit greasy. However, a super fine vermicelli -- like maybe the Middle Eastern kind -- would be rather lovely.

Thanks for the great recipe and cookbook!

Posted by:Andrea Nguyen |October 28, 2011 at 11:18 AM

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