Meat dumplings are traditionally eaten during the celebration of the Dragon Boat Festival. It always brings delight when family members come together to make them. Nothing beats homemade dumplings, be it Nyonya-style or Hokkien-style.
Learn these two recipes pass down from Chef Harry’s grandmother, recipes that have been uniting the family and taste buds for 60 years.
Nyonya Rice Dumplings
A family recipe that has proven to be very popular over the years. It is both fragrant, sweet and savoury at the same time, as candied winter melon is added into the filling together with the meat. The addition of pandan leaves, blue pea flowers and coriander powder makes these Nyonya rice dumplings so wonderfully fragrant.
Hokkien Dumplings
Another favourite family recipe, this Hokkien rice dumpling has chunks of delicious meat marinated in peppered aromatic sauce with fragrant chestnuts and mushroom enclosed in fragrant glutinous rice.
More Details:
Min (14 pax) to start workshop
Member: $140 | PSO: $150 | Guest: $160
Venue: Tessensohn Cooking Studio
Time: 1.00pm – 5.00pm
Schedules (Term)
01.00PM – 05.00PM
Min (14 pax) to start workshop
Fee: Member/Supplmentary: $140, PSO: $150, Guest: $160
Venue: Tessensohn Cooking Studio
Time: 1.00pm – 5.00pm
Contact: Darren Neo 6391 5603 darrenneo@csc.sg