Online Cookery Class - Vegan Gyoza & Ramen Noodle Soup (7 day recording)

Vegan Gyoza & Ramen Noodle Soup (7 day recording)

Date and Time

21/05/2021 6:00pm - 21/06/2021 8:00pm

Cost

Fee*: £15 Standard / £7.50  Concessions**/ £3 Unwaged 

Location

Zoom, details to be provided via email. Check your junk mail if need be!

Buy Ticket

The Event

Join Kieumy Pham Thai, a plant-based certified cookery teacher and specialist in Asian oriental cooking, to learn how to make popular gyoza, dumplings filled with seasonal vegetables and packed full flavour to serve with a tasty bowl of ramen noodle soup..                          

This recording of a live interactive class will include

  • Making dough for dumplings from scratch
  • How to prepare a tasty filling using seasonal vegetables
  • Learn to pleat dumplings for a professional touch
  • How to prepare a tasty dipping sauce 
  • Learn to cook dumplings to perfection
  • Make a tasty broth using just 2 ingredients
  • How to prepare the perfect noodles 
  • Presentation skills 
  • How to avoid food waste
  • Recipe handout

For ingredients and equipment needed see below 

About Kieumy

Kieumy was born and raised in France by Vietnamese parents, and she lived in Asia for more than a decade. She trained at Ferrandi, a renowned cookery school in Paris, and later as a Natural Chef and Plant-Based Chef in London. Her style of cooking is strongly influenced by her French-Asian Oriental background and extensive travels. Kieumy is passionate about healthy seasonal food which is good for people and kind to the planet. She founded BOM (Beautiful Wholesome Meals), a social enterprise which employs and trains up refugee women, teaching people to make more conscious choices about the food they eat through sustainable culinary activities. 

INGREDIENTS LIST  

For the dough (approx 30 wrappers)

  • All purpose flour (approx10% protein) + some for dusting
  • 125ml water, just boiled
  • 1/2 teaspoon sea salt

For the filling 

  • 150g White cabbage
  • 150g Carrots
  • 100g tinned or frozen sweetcorn 
  • 20g Spring onions or chives (or otherwise red or white onions stir fried beforehand)
  • 5 Dried Shiitake mushrooms (pre-soaked for 1 hour in hot water)
  • 20g Fresh coriander 
  • 3 tablespoons soya sauce
  • 4 tablespoons sesame oil, or more to taste
  • 2 tablespoons grated ginger

(Kieumy suggests including some green in the filling for visual appeal - etiher spring onions, coriander or a little spinach)

For the dipping sauce:

  • 4 tablespoons soy sauce
  • 4 tablespoons apple cider vinegar
  • 2 tablespoons sesame oil 
  • 2 teaspoons grated ginger 
  • Toasted sesame seeds (optional)
  • Chopped red chilli (optional)

For the noodle soup:

Broth

  • 700ml water
  • 4 Dried shiitake mushroom (can be found in Chinese or Japanese stores)
  • 1 or 2 pieces (of around 5cm square) Dried Kombu (can be found in Chinese or Japanese stores)
  • 1/2 tablespoons Sake(optional)
  • 2 teaspoons Mirin
  • 2 tablespoons Toasted sesame oil
  • 3 tablespoons Soy sauce

Teriyaki Tofu

  • 200g of pressed extra firm tofu
  • Marinade:
    • 1   tablespoon sesame oil
    • 1   tablespoon soy sauce
    • ½   tablespoon brown sugar
    • ½   tablespoon water

    Noodles

    • 200g Ramen or Soba or Udon noodles

    Toppings

    • Green vegetables blanched
    • 1 Spring onion stalk

    BEFORE THE CLASS / FOR THE FILLING:

    • SOAK THE DRIED MUSHROOMS (1 hour before with boiling water)
    • CHOP THE CARROTS AND CABBAGE THINLY OR USE A FOOD PROCESSOR
    • GRATE THE GINGER

    EQUIPMENT LIST

    • Scale
    • Mixing bowls
    • Tea towel
    • Food processor (if possible)
    • Rolling pin 
    • Cookie cutter or glass (8cm diameter)
    • Large non-stick frying pan with a matching lid 
    • 2 pots (broth and noodles)
    • Chopping board and sharp knife
    • Serving Bowl 
    • Chopsticks

      Fee*: £15 Standard / £7.50 Concessions**/ £3 Unwaged 

      *All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

      **Concessionary rate available for students, pensioners and low waged

      If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

      If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

      Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

      For information: classes@madeinhackney.org / 020 8442 4266

        Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!


        Allergen Alert
        Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.