Nina Timm makes a welcome return to our kitchen this June. We couldn’t be more excited.
Her master classes are popular and well attended, which makes us happy, but there’s more. Every times she visits, Nina shares fabulous new ideas and tips with our team. We always learn so much, like the time she taught us the cheat method for pot-stickers.
Dim sum, sort of the Chinese version of tapas, is very hot right now. Steamed dumplings make up much of a dim sum menu, and are on offer in many generally Asian restaurants. Pot-Stickers are steamed dumplings with a tasty filling that are then pan-fried to give them a crisp coat. Trendy as they are, they are very time-consuming to make – a challenge for the home cook.
Enter our darling Nina, and pot-stickers become a the ultimate entertaining treat. They’re a great thing for a family or group of friends to make in the kitchen. Everyone can have a go at the fiddly bit of filling and folding. Lots of giggling and chatter. Once that’s done, Nina’s clever hack of steaming and frying all in one go, in the same pan, keeps fuss to a minimum.
If Nina teaches it, you can do it.
That goes for any of the inspired yet simple dishes she loads onto her master class courses with us. Pot-stickers are on the board again for her June weekend class and there is a raft of Wintry comfort foods to enjoy too. With pies and soups leading, we’ll explore a number of easy quick fixes for both entertaining and family meals on a budget.
As ever, Nina will keep up her stream of kitchen advice and shortcut tricks throughout. There’s always and easier way to chop an onion, peel ginger or lay a pastry lid. Knowledge is a rich reward for any pursuit, and plenty of it will come your way in a Nina Timm master class.
It has also become customary on her courses for everyone to meet at the Prince Albert Farmer’s Market on Saturday morning. There’s great coffee and some breakfast treats and Nina chats about local poducers and things to do in our little town. It’s a wonderfully atmospheric outing and gives you an authentic experience of village life.
Nina’s class is happening on the weekend of 21 June For course details and bookings, get in touch with Michelle on email@example.com
We look forward to cooking with you, and with Nina Timm.
Here’s a little preview of what to expect on the course:
500 g pork sausage
125 ml chopped spring onions
1-2 green chillies – chopped
3 cm piece ginger – peeled and grated
2 cloves garlic – crushed
2 T soy
1 T fish sauce
24 dumpling wrappers
a little oil for frying
Remove the pork meat from the casing and place into a bowl.
Add all the ingredients except the oil and the wrappers. Mix well.
To assemble the dumplings, place wrappers on a work surface.
Use a cookie cutter or a glass to cut circles out of the wrappers, which are square.
(Wrappers are available at any good Chinese or Asian supermarket – usually in the frozen section.)
Place a Table spoon of the pork mixture into the center of each wrapper.
Using your finger, dab the edge of the wrappers with water.
Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.
Heat vegetable oil in a large skillet over medium heat.
Add pot-stickers in a single layer and cook until golden and crisp. (About 2-3 minutes per side.)
Add 125 ml water and place the lid on and allow dumplings to steam for 2 minutes or until all the water has evaporated and you can hear the dumplings fry again.
Serve immediately with a dipping sauce. You can make a simple one by simply combining the following:
125 ml soy sauce
1 clove garlic – crushed
2 cm piece ginger – grated
1 chili – finely slicedl
1 t honey
1 T lime juice