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Part 1: Include a suitable protein source.

Part 2: Replace the seasoning to make it more FUSION INSPIRED.

Part 3: Portion only 1 serving of vegetable.

Part 4: Select a suitable type of dumpling skin to suit your cooking method of choice.

Part 5: Illustrate the PATTERN/ SHAPING DESIGN you will be demonstrating for 4 to 5 dumplings. [Choose only ONE].

You can choose to present all your selection in a GOOGLE DOC.

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Draw/ Illustrate to pattern you will be incorporating [3m]

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Draw/ Illustrate to pattern you will be incorporating [3m]

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Research on a suitable type of dumpling skin to incorporate based on the cooking method of your choice [3m].

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Research on a suitable type of dumpling skin to incorporate based on the cooking method of your choice [3m].

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You can reference either a video or website to support your selection.

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Step 1: Choose ONLY ONE SERVING OF PROTEIN from the list below [1m]

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Step 1: Choose ONLY ONE SERVING OF PROTEIN from the list below [1m]

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Choose ONLY ONE:

A : 100g minced chicken

B : 170g of soft tofu

C : 5 medium size prawns

D : 45g minced chicken + 1 small tofu block

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All students must submit all components by the end of the lesson.

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All students must submit all components by the end of the lesson.

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5% Deduction in grades will be impose for the following conditions:

Teacher's are unable to access Google Doc.

Late submission [any work submitted beyond lesson day]

Extension given to 2CA; 2DG; 2IG and 2CF only - [You have until HBL Day; Friday 7th Feb 12 noon]

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Part 2: Replace the seasoning to make it more FUSION INSPIRED [2m]

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Part 2: Replace the seasoning to make it more FUSION INSPIRED [2m]

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Choose from ONE the seasoning provided (above).

Consider the Country/ Race origin of your selection.

Specify the QUANTITY (teaspoon/ tablespoon).

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Define 'one serving' [1m].

Specify the type & quantity of vegetables you would want to incorporate [2m].

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In the video, it addresses so of the possible concern one might experience when trying to complete a success dumpling pattern!

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Part 6: Requirement for the suggested blend sauce

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Part 6: Requirement for the suggested blend sauce

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Provide a recipe [to include ingredients needed and direction for preparation]

serving for 1 [person]

Elaborate on the Flavour profile and as well as Presentation ideation.

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Should use more descriptive words to describe the texture and of dumpling. E,g, taste chewy for the parts of dumpling which were not well-fried.

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(Left is Ethan's and right is a Caroline)

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victoria's one is the one on the right, and jadon is the one on the left.

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evaluation:

aroma: the dumpling smells very fragrant

appearance: the inside of the dumpling looks very appetising

texture: the skin of the dumpling was crispy

texture of filling the chicken inside the dumpling was very tender, and the carrots were crunchy

overall taste and flavour: very flavourful and savoury

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Too long-winding in your evaluation. No need to use too many descriptive words. Be precise, Not necessary to go at great lengths.

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Good effort. What do you mean by saying the aroma was strong?. Could it be from the strong tom sauce used for seasoning. You need to give the details.

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1. the dumpling had a rich aroma as many sauces were used, such as oyster sauce, soy sauce and other seasonings, such as basil, salt and thyme

2. the meat in the dumpling looked appetising as the meat was still intact, ad was still in one ball, the dumpling also had many other ingredients in it

3. the dumpling skin was soft but crunchy as it was fried and the meat was soft, and was a very good combo when paired with other ingredients, and as meat was chosen as the filling, the dumpling was able to stay intact after frying, leading to the texture to be good

4. the dumpling tasted salty, but not too salty that you would need to drink water, and the filling has a perfect harmony of tender, juicy meat and fragrant seasonings, balanced by the subtle sweetness of finely chopped chives and spring onions. Hence, leading the dumpling to have a deep flavour to it

5. as there was a rich aroma, and a great texture, eating all of these ingredients, the dumpling skin, meat, other ingredients, combined with the seasoning and sauces, made eating the dumpling very enjoyable and also led to many compliments from others who ate the dumping

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Aroma: Smell of cooked chicken and very aromatic (because of basil probably)

Appearance: I plapped the dumpling skin very well and the filling inside of the cross-hatched dumpling looks perfectly cooked.

Texture of skin: Good. Outside was crispy and crunchy, was a bit hard though.

Texture of filling: Vey soft and not too sticky.

Taste: Salty and filling with a hint of Tom Yam. The chicken was perfectly cooked and flavorful.

Overall flavor: 7/10 Very good however could have added more Tom Yam paste.

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Evaluation:

Aroma- The aroma was very strong and i could smell the filling in the dumplings.

Overall Appearance- The distinct overall appearance was golden-brown and the meat inside the dumpling was evenly cooked properly.

Texture of dumpling- After taking a bite of the dumpling I can say that the skin was crispy and flavourful.

Texture of Filling- The meat and vegetables inside were mushy and evenly mixed with the sauce I used.

Taste- The chicken and vegetables complemented well with each other which makes the dumpling very scrumptious.

Overall Flavour- The flavour of the dumpling was savoury.

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Have given a detailed write-up especially on the overall appearance.. Good work. Keep it up.

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Aroma - After removing it from the pan, I could smell the filling of the dumplings.

Overall Appearance - The dumping looked golden brown and upon opening it I could see the colours of the different vegetables, orange and green mixed together along with the white colour of the tofu.

Texture - The dumpling was crunchy and the vegetables and tofu were soft

Taste - The soft tofu and vegetables were complementing the rough outer skin.

Overall Flavour - The tofu and the vegetables tasted sour and salty because of the Tom Yum sauce which I had added.

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So that the dumpling skins do not dry out.

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She put a damp cloth over the unshaped dumplings and she dipped her fingers in water to make sure the dumpling skin would be moist.

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so that the dumpling skins don't try out

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she put a damp cloth over the wrappers and dipped her fingers in water for it to fold more easily

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So that the unshaped dumpling dough would not become dry.

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She put a damp cloth over the unshaped dumpling skin so that it would not try while being left at the side.

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The smell of the dumplings were the smell of a bit of soy sauce, sesame oil and the chicken.

The dumplings were sealed well and were tightly packed with one of them having a few holes in it due to the skin being torn before cooking. After it was sliced, the vegetables and chicken were visibly cooked and retained most of their original color as I did not add much seasonings.

The dumplings were a bit crunchy from the carrots and chives and the meat was big enough for a nice chew.

The filling was quite moist and not dry.

It was a bit bland with just a bit of saltiness as I did not add enough seasonings.

Overall, It was just a little salty from the soy sauce and chicken and a little sweet from the carrots.

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Ingredients: 1 tsp vegetarian oyster sauce

1 tsp sesame oil

1 tsp light soya sauce

1 tsp cornstarch

1.Add vegetarian oyster sauce, sesame oil, light soya sauce and corn starch into a mixing bowl and mix well.

2. Pour the mixture into a small bowl and serve with the dumplings.

The sauce will have a light umami flavour.

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Do not use words like "amazing, heavely."Need to elaborate

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it is to prevent the dumpling skins from drying out

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she put a damp cloth on the dumpling skins while she worked on the other dumplings

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ingredients:

1 tsp soya sauce

1 tsp sesame oil

1 tsp chilli oil

1 tsp starch

1/4 cup diced garlic

directions:

1. dice 1 clove of garlic

2. mix the ingredients in a sauce cup

3. serve as a dipping sauce with the dumplings

4. the dumplings will have a mix of savoury and spicy taste once dipped into the blended sauce

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So it wouldn't dry out and break

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to ensure that the dumpling skin/unchaped mini dumpling dough does not dry out

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It smells fried and delicious

the filling is a bit under cooked but still ok it just tastes nice

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she put a damp cloth over the unshaped dumplings, ensuring that they would not dry our when she worked on the other dumplings

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To keep the dumpling skins moist and not dry.

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To keep the dumpling skins moist she put a damp cloth over them.

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evaluation:

It smelled like soya sauce

It looked like a friend wanton and you could see the meat and veg inside.

It was soft and not to chewy as I had minced the chicken. There was also a slight crunch due to the carrots. The mushrooms had a bouncy texture and the meat was easy to chew. There was a lot of flavor and tasted like the sauces i had added.

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Ingredients:

1 tbsp sesame oil

1 tbsp chilli flakes

1/2tbsp vinegar

1/2 tbsp soy sauce

1/2 tbsp cornstarch

Recipe:

1. Mix the sesame oil, vinegar and soy sauce together.

2. Add the chilli flakes and mix together with sesame oil, vinegar and soy sauce mixture.

3. add cornstarch and mix with previous mixture.

Taste: spicy, aromatic sauce with a bit of spiciness and a little bit acidic.

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1. The aroma of the dumpling was strong, once it was sliced into 2, I was able to smell its fillings.

2. The overall appearance of my dumplings were quite aesthetically pleasing. It was juicy and big and there were no gaps and it was wrapped completely so the filling did not overflow. When it was sliced open, the filling inside did not spew out and looked nice.

3. Upon first bite, the skin of my dumplings were crispy and easy to bite into.

4. The texture of the filling was easy to bite into and cooked nicely.

5. The taste of the filling was slightly salty, and the soy sauce used for the chicken could be tasted along with the carrots and mushroom.

6. Overall, the meat inside along with the carrots, mushroom and veggie were salty and piquant flavour.

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left plate is ethans right plate is carolines

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Take a picture of your END PRODUCT that showcase the cross-section as well as presentation of your 4 to 5 dumpling.

Exchange with your table mate/ anyone in class ONE PIECE of dumpling.

Slice your dumpling in half.

Write an EVALUATIVE PARAGRAPH that describes each of the following attributes [8m]:

AROMA

OVERALL APPEARANCE OF DUMPLING AS WELL AS AFTER IT HAS BEEN SLICED IN HALF

TEXTURE OF DUMPLING UPON YOUR FIRST BITE

TEXTURE OF FILLING

TASTE

OVERALL FLAVOUR

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1. the aroma of the dumplings was so strong once cutting it open

2. the overall of the appearance is kinda bad when it was being sliced but the fillings indie was good.

3. the texture of the dumplings was crunchy, and flavorful

4. the fillings inside was mushy & evenly mixed together

5. the taste of the dumplings was is okay but abit mushy as tofu did not go well with dumplings

6. the overall flavor was nice

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so the dumpling skin won't dry out

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Ingredients:

1. 1/4 cup soy sauce

2. 1/4 cup water

3. 1 tsp sugar

4. 1/2 tsp fresh grated ginger

5. 1 tsp sesame oil

6. 2 tbs sliced green onions

7. 1/4 tsp minced garlic

Directions:

1. Whisk the sou sauce, water, ginger, garlic and oil in a small bowl.

2. Leave for 10-15 mins for flavor to mix

3. Whisk again

4. Sprinkle with thinly sliced green onion

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The aroma was nice, it's faint though.

The appearance was slightly deformed, but was still pretty good

tasted nice

overall 5 star

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put a wet cloth over the unshape dumplings so that it won't be dry when being left at the side

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the smell was heavenly

it was deformed but it was properly made

it was amazing, it left my mouth watering for more

tastes like a regular dumpling with a salty taste

amazing

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Ingredients:

1 tsp Olive oil

2 tsp Vinegar

1 tsp Red pepper flakes

1 tsp Mined garlic

1 tbsp Oregano

1 tsp Cornstarch

1. Add the olive oil, vinegar, oregano, and cornstarch to a bowl and mix well till thick.

2. Add the red pepper flakes and minced garlic and mix well before serving along side the dumplings in small bowl.

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Ingredients:

½ cup sliced shallots

¼ cup garlic

2 green Thai chilli peppers

3 tbsp of sliced lemongrass

1 tbsp of salt

Steps:

1. Blend ingredients in a blender or food processor until it reaches a smooth consistency.

2. Combine 1 tablespoon of curry paste with 1 cup coconut milk in a saucepan on medium heat until simmering and warmed through.

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dumplings smelt delicious, it tasted abit burnt as we overcooked it but overall it tasted very flavourful

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1. Aroma is nice

2. texture abit too hard

3. very flavourful

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ingredients: 1 tsp vegetarian sauce

1 tsp sesame oil

1 tsp soya sauce

1. Mix altogether.

2. Add sesame oil and some sauce

3. add cornstarch and mix with the other mixture

It tastes it bit salty.

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Ingredients:

sliced ginger (up to you on how much you want)

2tsp Light soya sauce

10g sugar

1. pour soya sauce

2. mix sugar

3. put ginger

Recommended to use a small spoon (maybe those for tea cups) to pour the soya sauce onto the dumpling and put some ginger on top for that nice citrus taste :))

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ingredients:

1. ½ cup chicken broth

2. ⅓ cup soy sauce

3. 2 tablespoons honey

4. 2 teaspoons sesame oil

5. 2 tablespoons minced fresh ginger

6. 3 cloves garlic, minced

7. 1 tablespoon cornstarch

combine all ingredients in a jar or bowl

whisk or shake until fully combined

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ingredients: 1 1/2 tsp of gochujang paste

1 1/2 tsp of miso paste

1 tbsp of soya sauce

1 clove of minced garlic

1 tbsp of minced onion

1 tsp of cornstarch

1 tbsp of water

(submitted under the wrong table)

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Teachers please take note:

Pictorial evidence is assessed under the last column of this rubrics. No change.