We will learn how to stuff and shape these pork & napa cabbage stuffed savory dumplings, then cook them two ways: pan-fry them for a crispy perfection and boil them for steaming silky texture.  We will also make homemade ponzu sauce, Japanese sour and savory citrus dipping sauce. Koshiki Smith, The Japanese Kitchen

This class has been rescheduled from Wednesday, November 10. Join us as we collaborate with Dream of Wild Health, Division of Indian Work, and Minneapolis American Indian Center for a series on Indigenous foods and recipes. We’ll make a series of delicious meals, drinks, medicines, and desserts using local and traditional foods as we explore…  Read More →