Teigtaschen der Welt

Cooking course in German
Dumplings of the world
Dumplings, samosas, empanadas and pierogi
with Diana Römer Duque

Dumplings are a popular dish all over the world and impress with their delicious fillings and diverse preparation methods.

In this cooking class, we invite you to discover the colorful flavors of China, India, Europe and Latin America. Together we will learn how to prepare these little delicacies - whether boiled, steamed, fried or baked. The simple preparation and numerous variations make dumplings a timeless delight.

Our culinary journey begins in China, where we prepare succulent dumplings with tender beef fillet, served in an aromatic beef broth. We then move on to India, where we learn the art of vegan samosas, which we enjoy with a refreshing mint and yoghurt dip.

From India, we travel to Poland to create traditional pierogi - small dumplings filled with savory fillings. Finally, we head to Colombia, where we prepare the famous corn empanadas with beef and a spicy aji sauce.

The journey continues to Chile, where we prepare empanadas de queso, filled with tangy cheese and perfect for any cheese lover. Finally, we return to bake classic apple pockets, which round off the feast of our dumpling journey with their sweet, fruity aroma.

Menu:

• Appetizer:
• Dumplings with beef in broth (China)
  
• Main course:
• Samosas (India) with yogurt and mint dip
• Pierogi with potatoes, sauerkraut and mushrooms (Poland) served with a cream cheese dip
• Corn empanadas with beef, potato filling and ají (sauce made from coriander, tomatoes, spring onions, chili, lemon and sprouting oil) (Colombia)
• Empanadas de queso (Chile)
  
• Dessert:
• Apple turnover with vanilla sauce

Diana Römer Duque

Diana was born in Bogotá, Colombia, to a Colombian mother and a German father. Good food always played an important role in her childhood. She came to Berlin as a teenager in the early 90s. The recipes of her Colombian grandmother and great-aunts, as well as Colombia's great hospitality, have always remained close to her heart. For many years, Diana ran the "Colombina" café in Prenzlauer Berg, cooking traditional dishes and bringing Colombian food culture to Berlin, to the great enthusiasm of Berliners and Latin American regulars alike. Through her experience in the café, she has recognized how Colombian cuisine can enrich the German palate and knows exactly where the magic of Colombian home cooking lies. For several years, Diana has been catering various film and photo productions, mainly with vegan dishes. Diana works as a restaurateur and freelance visual artist in Berlin.