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C LO#2

Today, I started taking art of cooking course. We split into groups of three and then started to make dumplings. We started making the dumpling filling, and as we were combining the ingredients we realized that we messed up the lettuce. We were supposed to salt-wash the lettuce, but my group did not do that, so we were worried that the dumplings would explore if we steamed them. We didn't have enough time or enough materials to remake it, so we just kept going with the rest of the steps. We then learned how to roll out the dumpling dough. At first it was really difficult because the dough kept sticking to the table so it would break when I tried to pick it up. The chef teaching us told us to put more cornstarch on the table to keep it from sticking, and that worked so much better. We then went to shape our dumplings. The chef taught us three different techniques. One is basic, where you put the filling in the center then just fold it in half and then press. The second method was to do the same thing, but then fold the dumpling again, so that it looked like a fortune cookie. The third method, which I think was the hardest was a pleated seal. I decided to practice the pleated seal, because it looked the pretties in my opinion. I defienetly did mess up a a few of the dumplings but then I kind of got the hang of it so the dumplings started turning out better. We then cooked them and they tasted so good. I then had to plate the dumplings to look like professional presentation. This is how I ended up plating the dumplings.  


I think that it is not the best plating ever, but I think it looks pretty good and I will be able to work on my plating throughout the rest of this course. 

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