Asian Dumplings
Get hands-on with dumplings—learn to make them from scratch and cook them to perfection
Join us for a fun and interactive dumpling-making class where you’ll master the essentials of creating delicious dumplings with ease! Perfect for beginners and food lovers alike, this class focuses on building skills and confidence in the kitchen.
You’ll learn how to make dumpling dough from scratch at home, work with pre-made round dumpling wrappers, and create two flavorful fillings: pork and shiitake with Napa cabbage. Then, you’ll practice how to pleat and seal dumplings like a pro and cook them to perfection using traditional techniques. Along the way, we’ll cover basic knife skills, seasoning methods, and how to craft a perfectly balanced dipping sauce.
We’ll also share the best sources for finding high-quality ingredients and tools, so you can recreate the experience in your own kitchen. Whether you’re here to sharpen your skills or just have fun, this class offers a hands-on taste of dumpling magic!
No experience is required! We provide all the equipment and ingredients, which are easy to find at local markets if you don’t 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 enjoyable for cooking enthusiasts who want to be involved in every step as it is for first-timers who prefer to observe and assist (or just taste-test).
The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment. Groups of 2 may be asked to share their station with another couple. Please arrive 15 minutes early to check in so that class can begin on time. Drinks are available for purchase from the venue and are NOT included in the ticket price. Outside drinks are not allowed.
I started my hospitality career in 1992 as a prep cook in New Orleans in
the French Quarter at the world renowned Cajun and Creole restaurant,
K-Paul’s Louisiana Kitchen. I later moved to Seattle to work with Tom
Douglas at his second restaurant, a Pike Place Market favorite, Etta’s
Seafood. During my formal chef training at the Seattle Central College
culinary program, I worked as a server and room service manager in the
elegant, European style Sorrento Hotel in their fabulous restaurant, the
Hunt Club. Upon graduation, I went on to work for celebrity chef,
Sabrina Tinsley, (Chopped, Iron Chef), at her exquisite Seattle
restaurant, Osteria la Spiga. For the past 18 years, I have done freelance
catering around Seattle and raised two kids.
The nature of our classes are set up so that booking parties will work together during class, sharing both ingredients and equipment. Groups of 2 may be asked to share their station with another couple. Please arrive 15 minutes early to check in so that class can begin on time. Drinks are available for purchase from the venue and are NOT included in the ticket price. Outside drinks are not allowed.
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