In two nights, the traditional fluffy bread/flour/cornmeal/potato varieties served in stews or under gravy will be demonstrated by Kim then prepared by you! Night two will focus on making Asian dumplings with a variety of fillings. Some will be steamed, some pan fried for you to taste. A total of 8 different kinds will be tasted and prepared in these two nights. Bring to class: apron, dishtowel and take home containers.