I'm hosting a Chinese potsticker /gyoza party with my foodie friends this weekend. it's going to be an marathon dumpling-making session. Maybe even dough from scratch - the Italian pasta-rolling machine my come into play here...
There will be 8 or 10 of us, attempting to make & consume at least 4 varieties of dumpling - classic pork & shrimp, beef & chive, shitake super-mushroom, and super-veggie bokchoy surpise. The idea is, any dumplings not consumed at point of production go home in tupperware boxes at the end of the session. Everyone happy.
Does anyone have tips how to organize such a big group working all together in the kitchen? I have no experiece as a line chef!
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