Chinese Dumplings, Part II

A hands-on cooking class culminating in dinner served with wine and beer.

In the second installment of the dumpling series, you’ll learn how to prepare three iconic wheat-based dumplings of Northern and Eastern China. We’ll cover the differences between cold-water dough, hot-water dough, and the strong yet silken wrappers of soup dumplings. A variety of fillings, both meat and vegetable based, will highlight special techniques for creating juicy, flavorful dumplings.

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Assorted Bao

Jiao Zi - Northern-Style Water Dumplings
Guo Tie - Pan-fried Potstickers
Xiao Long Bao - Soup Dumplings

Dumplings, Part I can be found here

THY TRAN makes a very happy living by listening, teaching, writing, cooking, traveling and eating. Trained as a professional chef, she created Wandering Spoon to provide culinary instruction with an emphasis on fundamental techniques and cultural context. Her 18 years of food industry experience span a variety of disciplines, including fine-dining restaurants, culinary academies, product development, magazine test kitchens, cookbook publishing and nonprofit organizations.