Authentic Chinese Dumplings with Mom and Dad

General

Wednesday, August 17, Sano Public Hall Kitchen

Ms. Chinmei from China, demonstrated how to make Chinese dumplings from wrapper to filling. It was a lively cooking class made up of six groups, including children from ages four to twelve. Before tasting the dumplings everyone said “wo kai shi chi la” (Let’s eat). Ms. Chinmei served her handmade desert called “xiancao” which added to everyone’s summer vacation memories.

野菜を切ったり、餃子の餡を混ぜたり、小麦粉をこねて皮を作ったり、子どもたちが大活躍しました。

野菜を切ったり、餃子の餡を混ぜたり、小麦粉をこねて皮を作ったり、子どもたちが大活躍しました。
The children doing a great job of cutting vegetables, mixing dumpling bean paste, kneading flour, and making dumpling wrappers.
仙草蜜。中国原産の仙草を乾燥させたものを、煮つめた汁を冷やすとゼリー状になります。暑気あたり防止効果のあるデザートとして、香港や台湾でも人気があるそうです。
The making of Xiancao. ?When Chinese native herbs are added to the liquid mixture after being boiled the liquid solidifies and becomes jelly. Xiancao is popular in Hong Kong and Taiwan as a dessert and is believed to alleviate the effects of summer heat.

 

Words from the Participants
? I wanted to make dumpling wrappers, so I joined. It was rich and tasty.
? I enjoyed cutting vegetables.
? I was a bit nervous because there was a TV camera. *
? The wrapping style of dumplings was different from what I was doing at home. I made it cute so I think I will try it at home again.
* J: COM broadcasts on August 23.