In this class, Chimgee Gerber demonstrates how to make different variations of the delicious Mongolian dumplings from scratch. Similar to Tibetan momos, buuz are enjoyed steamed and kuushuur fried. In the course, we focus on making and processing the dough, which is finger-licked with prepared vegetarian and non-vegetarian fillings to create elaborate dumplings. Together we enjoy buuz and kuuzhuur with matching side dishes and learn a lot about Mongolian (food) culture, recipes and history.
Suitable for vegetarians - Please specify under "Remarks" when booking.
Saturday, June 15, 2024
CHF 155.00 including meals