This class presented by fourth-generation dumpling maker Angie Chong proves that the best things come in small (and delectable) packages. Engage in the story of the humble dumpling; from sourcing the best ingredients, preparing the dough and fillings, and techniques for rolling, wrapping, cooking and – most importantly – eating.
Learn how to wield those tiny rolling pins and use sustainable and locally-sourced ingredients to create your own little dough-wrapped parcels. Angie and her charismatic assistant Toshi will also demonstrate how to make Japanese gyoza, or ‘potsticker’ dumplings. BYO wine or beer and connect with other dim sum devotees over your freshly-made dumplings: the perfect Friday night alternative to the pub.
What you'll get
Dinner! There will be three types of fillings on offer: meat, seafood and vegetarian. Please be aware that we are unable to cater for gluten or vegan dietary requirements.
The know-how to make your own dumplings from scratch.
All equipment supplied – woks, bamboo steaming baskets, portable cookers, Asian rolling pins
what to bring
Closed Toe Shoes
BYO Wine or Beer
Be sure to check out our Terms & Conditions before grabbing a ticket.