Taiwanese Dumplings 101

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

In this class, we will be making Taiwanese-style dumplings from scratch, from start to finish! You’ll learn a variety of key techniques: making dough from scratch, how to make delectable, juicy fillings, folding, and cooking them two ways: boiling and pan-frying. With chef instructor Henry Hsu’s years of experience and research on Taiwanese cuisine, you’ll gain an in-depth understanding and appreciation for these craveworthy delights!

First, we'll learn how to make cold-water dumpling dough, which is versatile in a home cook’s repertoire. You can use this dough for other non-dumpling recipes, like noodles and pancakes.

Then to the fillings! We’ll make the classic pork & cabbage filling which features the hearty Taiwan Flat Cabbage, which is crisper and heartier than Napa cabbage. We’ll also make a tofu and herb filling that pairs with a ginger scallion herb sauce. Lastly, a roasted vegetable filling that can help you clear out your fridge’s odds and ends, or take advantage of what’s seasonal and plentiful in the market.

Plenty of time will be set aside for folding practice. The folded and filled morsels will then find their way to either a boiling pot of water or a hot pan and oil: you’ll learn how to cook them to just the right level of doneness. We’ll toast to the fruits of your labor over a family-style dinner!

Dumpling making can be labor intensive, but this class will demystify the process and give you confidence and skills to make them at home. 
 

MENU

Cold Water Dumpling Dough

Pork and Cabbage Filling with Ginger, White Pepper and Sesame Oil

Tofu Herb Dumplings with Ginger Scallion Herb Sauce

Roasted Veggie Filling with Ginger, White Pepper and Sesame Oil

Dumpling Dipping Sauce

This menu contains the following common allergens: Egg, Soy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Oakland dumpling maker, Henry Hsu’s past identities have included public health advocate, architect, and designer. He immersed himself in the local Bay Area food scene working at Oakland tofu maker, Hodo Foods for over a decade and most recently spent the past year working at Dumpling Club in San Francisco.  Henry’s perspectives on food are shaped by his Taiwanese heritage, Gulf Coast upbringing, Midwestern education and years of living in Latin America. From immigration to assimilation to seeking cultural identity through his food heritage, he began seeking out what Taiwanese food means to him through cooking, teaching, sharing and storytelling. He’s learned that cultural identity in food is simply not as monolithic and neatly squared away as we’d all like it to be! He also leads food tours, teaches dumpling making, hosts Taiwanese pop-up dinners & occasionally you can find him working a farm stand at a local market!