Chinese New Year Dumpling Party

Saturday, February 17, 2018 11:00am to 2:00pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 
No slots available


A hands-on class culminating in lunch served with wine and beer.
Come and celebrate the Year of the Dog with a jiaozi dumpling party!  Eating jiaozi symbolizes wealth and prosperity; getting together with family and friends to make and eat dumplings is a popular Chinese New Year merry-making tradition. We will teach you how to make the dumpling skin from scratch, rolling it the Chinese way, and forming the perfect little dumpling. Or, rather, dumplings, as you will be practicing on many!  Wash it all down with sticky rice balls dessert to symbolize togetherness, and a crumbly almond cookie for a sweet life in the year ahead.  
Lettuce Wraps filled with Jicama and Pork
Jiaozi - Boiled Pork Dumplings 
Tang Yuan - Glutinuous Rice Balls with Black Sesame Filling in Sweet Ginger Soup
Almond Cookie

Linda Tay Esposito is a self-taught chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. She grew up in Malaysia, lived in China and Hong Kong and traveled extensively in the region exploring the vast culinary offerings and traditions, and capturing the essence of the local cuisines. She brings these exciting flavors, passion and knowledge to the classroom. Her style of teaching makes even the most complex of curries simple to make and a gastro-adventure experience of "Flavor Explosions."

A freelance culinary educator, Linda teaches at the The Cooking School at Cavallo Point and at Sur La Table Cooking School. Previously, she was a lead chef at Parties That Cook where she teaches global cuisines in a team building setting.  She started her teaching career at Whole Foods Market Culinary Center. Most recently, she was head of operations and chef at Bay Area's artisan tofu maker, Hodo Soy. She writes a food blog at

(Photo courtesy of Linda Tay Esposito)