As we have deep‐fried appetizers in the previous two classes, it is time to switch to a different cooking method. Sui Mai Dumplings, also known as Shu Mai, Shaomai or Cook‐and‐Sell Dumplings, are a steamed delicacy. It is one of the favorite items on Dim Sum menu. Dim Sum, Cantonese‐style dumplings, pastries, stuffed steamed bread, rice desserts, and meat tidbits are served with tea as brunch for people’s gatherings. We will make shrimp and pork Sui Mai Dumplings in the class. Participants in the class will have the opportunity to do hands-on cooking and taste the food you and other participants make in the class. The other featured items are vegetable dishes: Broccoli with Oyster sauce and Chinese Salad, to balance the time in the class. Both are easy to make and tasty. Dim Sum items and vegetables are requested by our previous cooking class participants. Instructors from Confucius Institute at UNL will teach the class. It will be held at the Cooking Lab, Room 206, Leverton Hall, UNL East Campus, on April 22. Please contact Angela Rystrom to register for the class.
This article was originally published April 19, 2013
