Hands-on class. Includes dinner.
Hsiao-Ching Chou, author of Chinese Soul Food, has made countless Chinese dumplings in her four decades of experience. She has taught hundreds of home cooks of all ages how to make dumplings – including the dough – from scratch. Once you learn the basic recipe and techniques, you can adapt the ingredients to your cravings. Hsiao-Ching will cover five folding techniques, three cooking methods (boiled, steamed, pan-fried) in this hands-on class. Menu includes: homemade dumpling dough; pork and Chinese cabbage filling; spinach, egg, and shiitake filling; dipping sauce.
Class is limited to 12 students. Please note that class reservations are non-refundable.