Chinese Dumplings, Part I

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

Highlighting the rice and tapioca starch wrappers of more temperate regions in China and Taiwan, this class will cover special dumplings with distinct colors and flavors. From the famous, translucent shrimp dumplings of yum cha to celebratory Qing Ming bites wrapped in citrus leaves to a jade-green mugwort dough, this trio of dumplings reveal diverse, delicious traditions.

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Assorted Zongzi

Har Gao - Cantonese Shrimp Dumplings
Cao Zai Guo – Hakka-Style Herb Dumplings w/ Shrimp & Shallots
Ye Er Ba - Sichuan Leaf Dumplings w/ Pork & Mustard Greens
Banh Deo Trung Thu - Mid-Autumn Moon Cakes

Dumplings, Part II 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.