Chinese Dumplings 101 – Private Class – Invitation Only

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 basic types of dumplings: steamed, boiled, and steam-fried. We’ll make a basic pork filling, and then learn to fold dumplings in multiple ways. We’ll also make some dipping sauces, and talk about different ways people like to eat their dumplings!

• Length: 3.5 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 shao shing cooking wine
  • Toasted sesame oil
  • Fresh ginger
  • Chinese black vinegar
• NOTE: The standard description of this class covers the basics, but this private class will also include making scallion pancakes (cangyoubing) and steamed bao (Char siu bao or similar). Recipes and more details will be sent to you directly to the email address you use to RSVP (below) along with what’s already posted on the Chinese Dumplings 101 class description page. The length of this class is also longer than the base class to allow for more time to make the pancakes and bao. It is advised that some of the preparation be done in advance. Details will be coming via email on what can be done beforehand!

* Please see the recipes used in this class. Your kitchen may consider many of these items staples while for others, many of these items may be new. You may, but are not expected, to make all of the dipping sauces/oils that include the less common ingredients.