ABOUT our CLASS

In this class, we’ll start with the classics making the ubiquitous pork, cabbage and chive dumpling, as well as vegetable dumplings using traditional techniques and ingredients. We’ll accompany this with a flavoursome chilli oil and fresh salad.

We’ll make:

• Smashed Cucumber Salad 拍黄瓜

• Homemade Chilli Oil 油泼辣子

• Pork, Chive and Cabbage Dumplings 猪肉白菜餃子

• Fried Vegetable Dumplings 素菜锅贴

You’ll learn

• How to make dumpling dough for a variety of uses, including different colours and textures

• The art of rolling the perfect dumpling skin

• The different ways to fold beautiful dumplings

• The science and authentic technique behind a springy and flavoursome meat filling

• How to make the most of the colour, flavour, and texture of vegetables with a delicious vegan-friendly filling

• Methods for freezing leftover dumplings

• Different cooking methods for dumplings including boiling, steaming and frying, as well as how to make a crispy ‘skirt’

• How to produce flavoured oils

• The flavour, uses and origins of common Chinese ingredients such as Sichuan peppercorn and wood-ear fungus

• The culture and customs surrounding the making and consumption of dumplings.

What’s included

• Complimentary beer, wine and soft drink

• Two varieties of dumplings to take home and enjoy

• Petit Fours

• Recipe booklet 

• ‘Tricks of the trade’ information   

• A hands-on experience