We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Dampfnudel
Chicken and Bacon Stew
Cucumber and Dill Salad

Shopping List:

Produce:
English cucumber
leek
yellow onion
sweet potato
turnip
carrot
2 ribs celery
1/2 red onion
1/2 bunch fresh dill

Dairy:
whole milk
unsalted butter
sour cream

Dry Goods / Pantry:
sugar
instant yeast
all-purpose flour
white wine
chicken stock
dijon mustard
horseradish
plenty of kosher salt

Proteins:
eggs
bacon
boneless skinless chicken thighs

Spices:
marjoram
freshly ground black pepper

 

Equipment List:
Large skillet with a lid for dumplings (12” is great but you can cook in batches if your pan is smaller)
Large skillet for stew (you can use the same skillet for the stew and the dumplings, but you’ll have to wash it in between recipes)
Chef’s knife
Vegetable peeler
Cutting board
2-3 kitchen towels
Large bowl for mixing and rising the dumpling dough
1 cookie sheet lined with parchment paper
Spatula
Wooden spoon
Measuring spoons
Medium bowl for cucumber salad
Whisk
Small dish for yeast and water to bloom in
Tasting spoons
Bench knife, optional