Think Global. Eat Local.
Chinese cuisine is famous for its stuffed dough specialities. Baozi, or steamed buns, and dumplings have in an infinite variety of fillings are are cooked with a wide range of techniques. This class will teach you how to make our speciality vegetarian Egg and Chinese Celery dumplings. This recipe was taught to our chef while she lived in Hunan Province. In addition to learning how to make the filling, we will teach you two different cooking techniques, a dipping sauce, and a delicious side salad for a well-rounded veggie meal.
Mapp'd Cooking Club is a monthly recurring virtual class whereby we teach you the tips and tricks behind some of our favorite internationally inspired recipes. For those located in the DMV, we will prepare for you a curated box of specialty and locally sourced ingredients that you can pick up from one of our farmers market locations:
Mt. Pleasant Farmers Market (Saturday)
Petworth Community Market (Saturday)
Central Farm Market Bethesda (Sunday)
FreshFarm Mosaic Market (Sunday)
We source the highest quality produce and specialty ingredients, so you don’t have to run to a million different international and specialty grocery stores to find the right stuff!
If you are not local, you can still join in on the fun! By selecting our virtual class only option, you will receive a list of ingredients and equipment needed before each class so you can follow along and cook with us right from your home.
If you select a membership option, you will be billed on a monthly basis at our discounted rate.
French Inspired Easter Pie
This rustic French pie is often served during the Easter holiday, as whole eggs are baked directly into the pie. In this class you will learn to make your own flaky pastry dough and bake it with a mixture of spinach, farm fresh eggs, herbs, and locally sourced goat cheese.
Fijian Inspired Taroro Fish
Taroro is the ingredient that started Mapp'd. This fermented coconut sauce is native to the island of Rotuma in Fiji. Extremely rare, and even more delicious, this sauce is both tangy and smooth, and pairs perfectly with fresh baked fish wrapped in a banana leaf.