Vanessa Yeung holds the record as the guest chef who has come in the most times to work with Les Petits Chefs – this week was her NINTH visit! She’s one of the most popular guest chefs (though the boys would have a very hard time choosing who is their favourite – each week they revise their opinion about which session was “the best”, they change their minds often!) and has taught well over 100 of my students the fine art of dumpling making over the past five years.
From the very first time when Vanessa came in to make Soi Gau and Ginger Chicken Potstickers, I’ve loved watching how the whole dumpling-making process engages the boys. It doesn’t matter which boys are in the club or how crazy a day they have had (case in point, this Monday was our annual Holiday Market which is a day full of treats and fun for the boys), the minute they start making dumplings, the room becomes silent and calm. The concentration it takes to make dumplings properly takes over and channels their energy solely into dumpling folding and the
kitchen lab is very quiet and focused. It’s like dumpling magic!
This week she showed the boys how to make Shitake and Nappa Cabbage Potstickers (pan fried) and Vegetarian Soi Gau “Water Dumplings” (boiled in water). While there was a lot of chopping to prep the fillings, the boys got down to work when they were told “the more you make, you more you get to take home” 😉
Read more about the classes Vanessa offers at Aphrodite Cooks.
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