Dumplings Four Ways

Every culture on earth has a dumpling. The word changes (gyoza, pierogi, khinkali, mandu, momo), but the idea is universal: wrap something delicious in dough, then cook it until the outside transforms and the inside becomes more than the sum of its parts. This workshop explores four of them.

The class is structured as a world tour, with each dumpling introducing a distinct dough style, folding technique, and cooking method. You will work with both wheat-based and, where applicable, gluten-free doughs, learning how each flour behaves under your hands. The filling philosophy is entirely plant-based: umami-rich mushrooms, tofu, spiced lentils, vegetables, and fresh herbs replace meat without losing any satisfaction.

By the end of the class, you will have folded, pleated, twisted, pressed, and sealed your way through four culinary traditions, and tasted every one of them.

Example menu

• Japanese Gyoza
  
• Polish Pierogi
  
• Tibetan Momo
  
• Georgian Khinkali
  
• Cantonese Har Gow
  
• Chinese Wonton
  
• Korean Mandu
  
• Russian Pelmeni
  
• Ukrainian Varenyky
  
• Etc.
  
  

What is provided:

• Apron for the workshop
• All the kitchen equipment
• All the ingredients
• Recipes in printed and digital versions

What to bring:

• Comfortable clothes and shoes
• Leak-proof containers (at least three 1L containers) to take your culinary creations home

Useful info:

• Address: 8 rue Charles Brunellière, 44100 Nantes
• How to get here:
  • Access by tram: stop Chantier Naval
  • Access by road: Directions Google Maps