Join our chef to make dumplings, or 餃子, with two different fillings: pork & celery, and mushroom-veggie. We’ll start with the two-ingredient dough from scratch, make our pork and veggie fillings, shape the dumplings, and then cook them! The chef will guide you through the process, from kneading to shaping, then we’ll cook by steaming, frying, or boiling. We’ll round out the class with a classic vinegar-soy dipping sauce — you’ll have dumplings for days, and might even have enough to freeze for days when you don’t feel like cooking!

No experience is required!

Materials Needed to Participate Fully:

Dumpling Dough

• 2 cups all purpose flour (plus 1 cup for shaping)

• 1 cup water

• 2 Tbs. oil

• 2 Tbs. black vinegar (or 1 Tbs. rice vinegar)

Vegetable Filling

• 1 Tbs. neutral-flavored cooking oil (vegetable, corn, soy, canola, sunflower, avocado, or grapeseed)

• 1 lb. shiitake mushrooms (can substitute eggplant, tofu, zucchini, or canned chickpeas if you hate mushrooms)

• 1 medium carrot

• 1 rib celery

• 3-4 scallions

• 2 cloves garlic

• 1” piece ginger

• 2 Tbs. soy sauce

• 2 Tbs. rice or white wine (or 1 Tbs. rice vinegar)

• To taste salt and pepper

Pork & Scallion Filling

• 12 oz. ground pork (80/20 or 70/30 meat/fat ratios), or ground pork shoulder 

• Can also substitute: 12 oz. ground chicken thighs (ground with skin and fat); 12 oz. 80/20 ground beef; or 12 oz. ground turkey with 2 Tbs. olive oil)

• 4 scallions (can use ½ bunch of chives)

• 2 ribs celery

• 1” piece ginger

• 4 cloves garlic

• salt

• black pepper

• 1 Tbs. soy sauce

Vinegar-Soy Dipping Sauce

• ¼ cup black vinegar (or rice vinegar, unseasoned preferred)

• ¼ cup soy sauce

• 1 tsp. honey

• 1 tsp. sesame oil (with or without chili)

• ½” piece ginger

• 1 scallion

Tools

• Rolling pin

• Big pot and metal colander for boiling or steamer

• Big saute pan with lid

• Bench or bowl scraper

• Tea kettle or pot for boiling water

• Stand mixer or big bowl

• Bowls for filling ingredients

• Wooden spoon or rubber spatula

• 2 teaspoons or tablespoons

• 1 sheet tray for storing dumplings

Pricing Information:

• Up to 10 people: $300

• $20 per person for each additional person (11-20)

• $10 per person for each additional person after 20 people.

About the Instructor:

Eve has cooked in NYC kitchens for almost ten years, and has been teaching cooking for 2 years in Alaska and now LA.

Virtual Class FAQ

What will be included in my Virtual Class package?

One ticket includes an access link to your live, online class. The class will be delivered via web conferencing software and feature a live, professional instructor who will walk you through a lesson as described above. You will have the opportunity to ask questions as well as participate from home.


Will I need anything from home to use in the class?

You will need a reliable Internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you're able to set up your device and connection. Additionally, if the class is more than just a lecture you will likely want any materials listed in the course description as "Materials Needed to Participate Fully", though you're welcome to purchase a seat and sit in and just watch.

Am I able to ask questions or interact with the class?

Yes, you'll both be able to ask questions using the chat function in the video hosting software as well as at certain intervals during the class via voice/audio. If the class winds up being on the smaller side, more spontaneous interaction/questions will be encouraged.


Do I have to show my video or speak during class?

While we recommend you do show your video and speak when encouraged to by the instructor, video and audio participation are never mandatory. We find classes have more fun experiences when people are engaging with one another, but understand not everyone will want to do so and that's ok!