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Friday, January 22nd | 6:00pm-7:00pm | Plant-Based Gyoza (Japanese Dumplings)

Friday, January 22nd | 6:00pm-7:00pm | Plant-Based Gyoza (Japanese Dumplings)

$17.00

Japanese cuisine, although utilizing ingredients like fish and eggs, has a deep-rooted history of plant-based cooking in the Buddhist temples. In this class you will learn how to make two different kinds of gyoza cooked two ways and a simple ponzu, or dipping, sauce.

Please note: This class utilizes soy and gluten containing ingredients, however you can make these gyoza allergen friendly at home.

Ingredients Needed:
- 4 oz. firm or extra firm tofu, pressed and crumbled
- ¾ c. napa cabbage, shredded as if for coleslaw
- 5 shitake mushrooms, chopped small
- ¾ c. baby bella mushrooms, chopped small
- 1 bottle tamari (alternatively, liquid aminos or soy sauce)
- 2 ½ tsp. mirin
- 2 tsp. sake (optional)
- 1 ½ Tbsp. rice wine vinegar
- 1 medium to large Japanese sweet potato (or regular sweet potato), cooked by roasting at 400 degrees in the oven wrapped in foil for 1.5 hours
- ¼ c. tahini
- 4 c. fresh spinach, chopped loosely
- 1 tbsp. fresh ginger, grated or chopped fine
- 1 Tbsp. fresh lime juice
- lime zest
- red pepper flakes to taste
- cooking oil
- water
- salt
- 48 plant-based dumpling wrappers (use rice flour dumpling wrappers for gluten-free)

Equipment Needed:
- 2 frying pans
- tongs
- 1 large pot
- slotted spoon
- knife
- cutting board
- wooden spoon
- measuring cups and spoons
- 1 small bowl
- 1 cookie sheet
- parchment paper
- plate and chopsticks to enjoy!

Age:
This class is appropriate for ages 16+.

Location
:
This class will take place online through Zoom. Links for Zoom classes will be sent 1 hour before the start of class. If you do not receive your link, please check your spam or submit an email through our contact page.

About the teacher:
Ali is the founder and owner of Spirit and Abundance, a company that seeks to help people connect and cultivate joy, mindfulness, and gratitude in a plant-based kitchen. She is a graduate from The Culinary Institute of America with a degree in Baking and Pastry, and The School of Hotel Administration from Cornell University. During her time at Cornell, she studied Zen Buddhism and that sparked her interest and passion in veganism, mindfulness, and meditation.

For details on our class cancellation policy, parking, and more please visit our FAQsFor details on our COVID-19 policy, please visit this link.