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learners per class
How does a "One-Time" class work?
Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers
How Outschool Works
There are no open spots for this class.
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In this class we will learn to make pork potstickers (other ground meats can be substituted based on dietary restrictions). We will make the filling, shape, and cook these delicious dumplings, along with making a yummy dipping sauce to go with them. We will discuss the ingredients as we go, as some may be unfamiliar to the students. We will talk about steaming versus pan-searing and the pros and cons of each technique. We will also discuss how this filling could be used to shape other...
1 file available upon enrollmentEquipment needed: Medium bowl Chef's knife Cutting board 2 small bowls Spoons (small, like for eating) Skillet with lid Liquid measuring cup Sheet tray/cookie sheet Parchment paper (optional) Ingredients needed: 1 bunch green onions 1 1/2 cups ground pork (about 10-12 ounces) 1 knob ginger 1 teaspoon mirin 1 teaspoon granulated sugar 1/4 cup plus 1 tablespoon soy sauce 1 tablespoon plus 1/2 teaspoon sesame oil 1 egg 24 round Gyoza wrappers (if you can only find square, you can use a biscuit cutter to cut them in to rounds) Vegetable oil, for cooking Up to 1 tablespoons sambal or sriracha (optional) 1/4 cup rice vinegar Salt and pepper Flour or cornstarch, for dusting
Learners will not need to use any apps or websites beyond the standard Outschool tools.
55 minutes per week in class, and maybe some time outside of class.
Students will be using knives and a stovetop for this class. Please make sure your student feels comfortable with these items, or have parental supervision available. Allergies in these recipes: soy (can be avoided by using gluten free soy sauce), egg, wheat
Chef and Teacher
🇺🇸Lives in the United States
74 total reviews
82 completed classes
My name is Rochelle Van Der Merwe, but most people call me Chef Ro (it's just easier!). I graduated from The Art Institute with my culinary degree, and I have been in the food industry as a professional for nearly 15 years. I have been teaching...