In this class, you'll dive deep into the world of dumplings…the original Chinese ones. Dumplings are debated to have their roots in ancient China, but almost every country in the world has its version of the dumpling. You will leave with the knowledge to confidently whip up your own dumpling filling, wrapping dough, and dumpling folds. 

Led by our resident expert on Asian cuisine Zonya Dawson this class will dive into steaming and frying methods, and the history behind the dumpling itself. 

This class is designed for anyone from beginners to seasoned chefs, everyone will leave with a new kitchen tip. Gather your ginger, mushrooms, and prepare to level up your cooking!

INGREDIENTS (separate out by parts of the dish if necessary): 

• Ground protein of your choice

• Whole shrimp

• Green onions

• Cabbage, carrots, bok choy, anything you like

• Water Chestnuts

• Ginger

• Garlic

• Dried Mushroom of your choice

• Soy Sauce

• Sesame Oil

• Ground white pepper

• Sugar

• Corn Starch

• Sambal Oolek

• Chilli Oil

• Black Vinegar

• Shaoxing Wine- Chinese Cooking Wine

• Store-bought wrappers (get the round ones if you can) or if you want to make your own bring flour and water!

  Show Notes:

  "Visit your local Asian supermarket" - Zonya's jingle

  Hong Kong style wrappers - the thinnest dough, usually made with egg. Most useful for soup dumplings, and Shumai 

  Square wrappers - Shanghai style, white square, a bit thicker, best wrappers for generic use (for wontons, soup, potstickers)

  Northern style- round, thickest, used for soup dumplings