Thursday, November 1, 2012

Revel Dumpling Making (and eating)

Enjoying the sunshine before the class
If you read our blog, you know we are a little obsessed with Revel and have done two of their wonderful cooking classes.

Then, in a strike of good luck, two spots opening up in their most coveted dumpling making class so Nick and I got bumped up the list. Cooking class regulars. Boo yeah.

This class covered making different dumpling wrappers, fillings and different ways of preparing the dumplings. We split up into groups of four and tackled three dumplings:
an Indian-inspired chick pea and cumin ricotta dumpling that was pan-seared, a boiled shrimp dumpling with flavors or a Vietnamese summer roll and a fried pork dumpling with Korean gochujang sauce. Dumplings are surprisingly easy to make; making the homemade wrapper is just like rolling out pasta or noodle dough.

Recipes are below. Here is a photo journey of our amazing and delicious class:

Chef Rachel & the crew instructing us
Our mise, complete with recipe. BYO knife.
Our teammates portioning out little ricotta dumplings
Chef Rachel checks on our dumplings

Nick and I wrap dumplings

I mixed pork with the gochujang
Add chives and garlic
And there is some porky filling
Seared ricotta dumplings - I would have preferred more sear

We got hungry

Wrapped up pork dumplings - aren't they pretty?

Fried pork dumplings. The giant ones were ones Nick had made
Recipes! Courtesy of Revel & their cooking class awesomeness.

Note: roll out the dough into long sheets with a pasta maker. Then you can cut it up in any way you'd like - add little lumps of filling, cover it with the top of the pasta sheet or cut your own little squares and then add the filling. 

Chick Pea Ricotta Dumpling

  • 1 pt ricotta (strained, should be dry and crumbly)
  • 1 pt chick peas, chopped in food processor
  • 3 tbsp roasted lemon pulp
  • 3 tbsp extra virgin olive oil
  • 3 tbsp parsley, chopped
  • salt & pepper
Mix all ingredients together

  • 2 qt AP flour
  • 3 cups hot water
  • 1 tbsp salt
  • 3 tbsp cumin, toasted and ground
Mix all dry ingredients together first, then add water.
Knead until the dough is smooth.

Spicy Pork Dumpling

  • 3 cups ground pork
  • 1 cup garlic chives, chopped
  • 3 tbsp Korean sweet chili paste: gochujang
  • 3 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp garlic, chopped fine
  • 1 tbsp ginger, chopped fine
  • 1 tbsp Korean chili powder
Mix all ingredients together


  • 2 qt AP flour
  • 1/2 cup garlic chive puree
  • 2 1/2 cup hot water
  • 1 tbsp salt
Mix all dry ingredients together first, then add water.
Knead until the dough is smooth.

Shrimp and rice noodle dumpling
  • 1 pt shrimp, chopped in food processor
  • 1 pt rice noodles, soaked in water, then chopped
  • 1 tbsp ginger, chopped fine
  • 3 tbsp cilantro
  • 3 tbsp Vietnamese fish sauce
  • 1 tsp coriander, ground
Mix ingredients together

  • 2 qt AP flour
  • 3 cups hot water
  • 1 cup ginger
  • 1 tbsp ginger powder
  • 1 tbsp salt
Blend the ginger with hot water and strain. Mix all dry ingredients together, first, then add the wet ingredients. Knead dough until the dough becomes smooth.

Again, we prepared each dumpling differently - we made round pan-fried dumplings with the chickpea dumplings, pinched wonton boiled dumplings with the shrimp ones and deep-fried triangular dumplings with the pork dumplings.

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