Day 2: Steaming (Japan & China)

OBJECTIVE

This lesson explores the techniques of steaming through ingredients indigenous to Japan and China.

SKILLS & TECHNIQUES ADDRESSED

Steaming Dumplings

Quick Pickling

Steaming

MODELING/ DEMONSTRATION

Rolling, Stuffing & Cooking Gyoza

Steaming buns

How to make and knead dough for pot stickers

How to cook pot stickers correctly

How to flavor oil with garlic

Each student prepares:

Gyoza: Pot-Stickers (Japan; Page 170)

Dashi: Japanese Basic Stock (Japan; page 173

Chawan Mushi: Savory Custard (Japan; page 187)

Jiao Zi: Pot-Stickers (China; page 221 [Use only filling recipe]) 

Sweet & Sour Cucumbers (China; page 246)

Steamed Whole Fish (China; page 269)

Steamed Rice* [prepare in rice cooker]

Read

• Chapter 4: Pages 148-155 (Japan)

• Chapter 5: Pages 198-205 (China)

Glossary/Notes

Dashi

Receiving Fish & Shellfish

Shellfish

Storing Fish & Shellfish

Temperature Control

About Tofu

Interesting/Unusual Foods

Soy Sauce

Cooking Methods/Techniques

Stir Frying

Deep Frying

Red Cooking

White Cooking

Sauce Simmering

Oil Dipping

Instructor Notes: