Last Friday I took an Asian shellfish class mainly because I saw salt and pepper shrimp (one of my favorite Chinese restaurant dishes ever) was on the menu and partly because I wanted to check out this cooking school. We paired up and drew from a bowl to see which dish we'd be preparing that evening. I was crossing my fingers for salt and pepper shrimp, but I would have been more than happy to do garlic roasted crab, too.
Just my luck?
My partner and I drew Scallop and chive dumplings. It's not like I haven't made hundreds or thousands or HUNDREDS OF THOUSANDS of dumplings before. We tried to trade, but everybody was happy with their draws. So, my goal became: fold these little fuckers as fast as I can and then watch every other station cook their dish.
More luck?
I also happened to partner up with the one Taiwanese-American mother of two in the world who has never folded dumplings in her life, so no help there. My BROTHERS can fold dumplings.
When the instructor called the rest of the class over to demo the folding process, I was already out the gate and on auto-pilot while she carefully pleated her dumpling on the cutting board. Sure her dumpling was beautiful, but I'd already finished three by the time she was done. I don't think I made a friend.
To add to my annoyance, the two assistant instructors actually came over to me and asked me to show them how I was folding the dumplings. (Someone give me my class fee back!)
The dumplings tasted good (although, I question the recipe's instruction to use a food processor on scallops - puree anyone?) and I got to observe and eat all the food including giant portions of crab, so yay.
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