Enjoy an artisanal take on the classic potsticker in this veggie-based immersive cooking class with Chef Andrew. Instead of the typical pork and cabbage, you'll prepare a flavorful filling by slicing, roasting and seasoning tender butternut squash and wild mushrooms. Then, a hint of fresh sage adds freshness to your filling. Next, spoon a dollop onto homemade squares of dumpling dough, rolled thinly and expertly folded and pleated. Steam or pan fry your dumplings then dunk them into a classic soy-based dipping sauce for the ultimate appetizer or entrée, especially in the Fall.
Butternut Squash Dumplings With Soy Dipping Sauce
With plain flour, salt, olive oil, warm water, butternut squash, butter or oil, wild mushrooms, sage and black pepper
