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UBS - Virtual Cooking Class Indonesian Shrimp Dumplings with Chef John

UBS - Virtual Cooking Class: Indonesian Shrimp Dumplings with Chef John

Tue Nov 09, 2021

UBS - Virtual Cooking Class: Indonesian Shrimp Dumplings with Chef John

Time Tue Nov 09 2021 at 11:00 am to 11:45 am

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UBS - Virtual Cooking Class: Indonesian Shrimp Dumplings with Chef John, 9 November | Online Event | UBS - Virtual Cooking Class: Indonesian Shrimp Dumplings with Chef John
This week in our Guest Chef series, we are joined by Executive Chef John Nunziata. Cook along from home with the UBS Virtual Cooking School!

About this Event

Join us to make Indonesian shrimp dumplings with citrus chili sauce and shaved radish salad. The bouquet of the Shrimp dumpling coupled with the sweet and tangy citrus chili sauce compliment each other wonderfully, and when coupled with the crunchy texture and earthy flavors of the radish salad this dish is sure to please. This dish can be prepared as an appetizer or an entrée salad. Chef Nunziata will walk you through the process in this fun free 45 minute class.

The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at VmVyb25pY2EtWmEgISBGbG9yZXMgfCB1YnMgISBjb20= or Cari at Q2Fyb2xpbmVNYXJpZSAhIEJhdW1nYXJ0bmVyIHwgdWJzICEgY29t with any substitution questions.

This class is intended as a demonstration, pick up some tips and tricks and have your questions ready!

Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.

Please note: This is a virtual internal event for UBS employees only.

Indonesian Shrimp Dumpling, Citrus Chili Sauce, Shaved Radish Salad

Servings – 8, Time to Prepare – 45 minutes

Shrimp Dumpling


• Shrimp 2lb. peeled and deveined

• Ginger 1T - minced

• Garlic 1tsp - minced

• Scallion 1T - minced

• Red Pepper 1tsp - brunoise

• Carrot 2tsp - brunoise

• Yellow Pepper 1tsp – brunoise

• Jalapeno Pepper ½ tsp – brunoise

• Cilantro ¼ tsp – chopped

• Egg White 2oz

• Sambal ½ tsp

• Fish Sauce ½ tsp

• Mirin 1tsp

• Salt ½ T

• Napa Cabbage 3 leaves

• Olive Oil 1tsp

• Citrus chili sauce for serving (recipe follows)

• Shaved radish salad for serving (recipe follows)

Equipment for all components:

• Knife and cutting board

• Steamer or pot with lid and steaming insert

• Small skillet

• Food processor

• Blender

• Stirring spatulas or wooden spoons

• Large skillet or wok

• Bamboo steamer

• Thermometer, optional

• 3 medium mixing bowls

• Whisk

• Peeler or mandolin, optional

• Serving spoon and plate for final presentation


Steam the red & yellow pepper, carrot and jalapeno until tender then shock.

Steam the Napa cabbage leaves until wilted and shock.

Heat a sauté pan on medium heat. Add the oil then sauté the ginger, garlic and scallions until translucent. Reserve.

Place the shrimp into a food processor with the egg white, fish sauce, salt and mirin. Pulse until fully incorporated and the mixture resembles a forcemeat similar to sausage.

Fold the steamed vegetables, the ginger mixture, sambal and cilantro into the shrimp mixture and then scoop into 1oz balls.

Heat a sauté pan or wok filled a quarter of the way with water until boiling. While the water is getting hot line a bamboo steamer with the napa cabbage leaves completely covering the bottom. Arrange the dumplings on top of the napa spacing them evenly. Turn the heat to medium low and place the covered bamboo steamer in the pan and cook for approximately 5-7 minutes or until the dumplings have reached 145 degrees.

Recipes and instructions for citrus chili sauce and shaved radish salad accompaniments below

Citrus Chili Sauce


• Sweet Chili Sauce 8oz

• Lime Juice 1oz

• Cilantro 1T - chopped

• Mint 1T – chopped

• Blood Orange 3oz – segments

• Mineola Tangerine 3oz – segemnts

• Pomelo 3oz – segments

• Scallion 1T- finely sliced

• White vinegar ½ T

• Mirin 1.5oz

• Salt a pinch


In a mixing Bowl whip together the sweet chili, lime, juice mirin and salt.

Fold in the citrus segments, cilantro and mint.

***Depending on the time of year some citrus may not be available so you can utilize almost any orange. Avoid Seville & Cara Cara as they can be more acidic.

Shaved Radish Salad


• Watermelon Radish 12oz – thinly shaved

• Red Radish 12oz – thinly shaved

• Purple Radish 12oz – thinly shaved

• Micro Radish Spouts 2oz

• Rice Vinegar 4oz

• Red Onion 2oz - julienne

• Honey 2T

• Olive Oil 1T

• Scallion 1T

• Salt ½ tsp

• Black Pepper ¼ tsp


In a blender add the rice vinegar, honey, salt and black pepper and blend together. When fully incorporated continue blending and slowly stream in the oil.

In a mixing bowl add the remaining ingredients and toss with the rice wine vinaigrette.

Chef Notes: This class is intended as a demo of the full process of making the dumplings, sauce, salad and presentation

Meet your Chef: John Nunziata graduated from the Culinary Institute of America in 1997 and is a 20+ year veteran of Restaurant Associates. Currently, John is the Regional Chef at UBS. John is a passionate culinary professional who applies an innovative forward-thinking approach to his menus and management style.

Enhance your culinary experience (and kitchen) with UBS branded products from Scarborough & Tweed – to view the culinary catalog and to place an order visit:

Please scan below to let us know what you think about your virtual learning experience!

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The main goal of The Cooking School is to expand your knowledge of the culinary world & a healthy lifestyle in a collaborative and team building environment. Besides engaging with your peers in a fun way, you'll learn things like cooking techniques, knife mastery, kitchen confidence and more while being guided by trained chefs!
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Tue Nov 09 2021 at 11:00 am to 11:45 am
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