Authentic Handmade Dumplings
Discover the flavor-packed world of dumplings! These juicy and plump morsels filled with hearty ingredients such as ground meat, vegetables and classic seasoning such as soy sauce and sesame oil wrapped in fun shapes and folds will bring such joy as soon as you take a big bite. This class is hands-on, yet casual and easy going, making it a perfect occasion for a romantic date night or a fun outing with your family and friends!
Master the basics of dumpling wrapping in various different shapes. You will get a chance to work with high-quality store-bought dumpling wrappers and also learn valuable knife skills and learn how to create your own option of fillings from scratch. You will learn to make 2 different fillings, a pork based mixture as well as a vegetable option.
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you do not already have them in your home kitchen. Our events are casual and meant to be fun and instructive, not hardcore. This class is designed to be just as fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who is happier observing and assisting (or taste testing).
Please arrive 15 min early to check in and settle in. Outside drinks are not allowed
Born and raised in Orange County, CA, Bryan Lee attributes his love for
cooking to his childhood memories of being in the kitchen with his Japanese
grandmother. To this day, her “katei ryori” (homestyle cooking) influences
appear in many dishes Bryan creates.
Bryan first began sharing his cooking with college friends while studying
Cultural Anthropology at American University, but quickly realized his passion
was in the culinary arts. He returned to his SoCal roots, and enrolled in the
Laguna Culinary Arts program where he honed his skills in the classic French
tradition.
Today, Bryan finds inspiration for his cooking in the seasonal ingredients at local
farmers’ markets, and creates dishes from a variety of cuisines ranging from
French and Italian, to the cuisine of his Japanese and Korean heritage.
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