Chinese Dumplings 101 Class [June 11]

In this hands-on class, we will make 3 kinds of dumpling dough. Hot water dough, cold water dough, and combo dough. These will be used to make 3 types of dumplings: steamed, boiled, and steam-fried. I will demonstrate the Mushroom Dumplings filling as well as the Pork and Shrimp Dumplings fillings from my cookbook, Essential Chinese Hot Pot Cookbook (included!). We’ll also make some dipping sauces, and talk about different ways people like to eat their dumplings!

• Length: 3 hours
• Required Equipment:
  • Steamed Dumplings—a steamer basket or some capacity to steam dumplings. This could be a large covered pot with a metal trivet to hold a dish inside the pot, and above an inch of water. If you have a wok with a lid, bamboo chopsticks can be used to suspend a plate over boiling water as well.
  • Steam-Fried Dumplings—preferably a non-stick or cast iron skillet plus a cover that provides a pretty good seal to the pan.
• Special Ingredients*:
  • Chinese Shaoxing cooking wine
  • Toasted sesame oil
  • Fresh ginger
  • Chinese black vinegar

* Please see the ingredient lists used in this class. Your kitchen may consider many of these items staples while for others, many of these items may be new. You can make any of the three dumpling fillings, Mushroom, Pork and Shrimp, or Lamb. You are not expected to make all three during class!