Culinary cultures around the world seem to have dishes that makes up of dough filled with filling: empanadas, calzones, pierogi, pasties, momo, samosa…and the list goes on. What’s less known in the US is that dumplings are quite easy to make and very versatile. It is a great way to make amazing meals out of what’s in season and/or preserved.

In this workshop, we cast spotlight on dumplings from East Asian traditions, such as gyoza, and baozi. Once you learn the basic techniques, let your creativity take over. Sky is truly the limit in what you can do with dumplings.

This is the third in the series of workshop by Everyone’s Food Sovereignty School to explore why food sovereignty matters to everyone and how we can strengthen community-based food resiliency. Every workshop includes four elements: skill development (cooking, gardening, etc), network building, knowledge sharing, and the relationship-with-land cultivation. You are welcome to join the entire series or a single workshop.

REGISTER HERE