Dumplings Four Ways

Every culture on earth has a dumpling. The word changes (gyoza, pierogi, khinkali, mandu, momo), but the impulse is universal: encase something delicious inside dough, then cook it until the outside transforms and the inside steams into something greater than the sum of its parts. This workshop visits four of them.

The class is structured as a world tour, with each dumpling teaching a distinct dough style, folding technique, and cooking method. You will work with both wheat and, where applicable, gluten-free dough alternatives, learning how each flour behaves differently under your hands. The filling philosophy is plant-based throughout: 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 across four culinary traditions, and tried 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