Asian Dumplings
Get hands-on with dumplings!
Join us for a fun, interactive dumpling-making class where you’ll learn to craft delicious dumplings completely from scratch. From mixing dough and shaping wrappers to preparing flavorful fillings, this class will build your skills and confidence in the kitchen. Perfect for beginners and food lovers alike, you’ll be guided step-by-step through each technique so you can recreate dumplings at home with ease.
What You’ll Make:
You’ll prepare dumpling dough from scratch, create two fillings including pork and shiitake with Napa cabbage, and practice with pre-made round wrappers for extra variety. Along the way, you’ll master pleating and sealing techniques, cook your dumplings to perfection, and make a perfectly balanced dipping sauce. You’ll also pick up tips on knife skills, seasoning, and sourcing ingredients so you can bring the dumpling magic back to your own kitchen.
Whether you’re looking for a unique date night, a fun outing with friends, or just a chance to sharpen your cooking skills, this class offers the perfect mix of culinary learning and social connection. All tools and ingredients are provided!
No experience necessary!
Our classes are designed to be casual, approachable, and fun for everyone—whether you’re an enthusiastic cook or a first-timer who just wants to try something new. Your workstation will be fully prepped, making this an easy and enjoyable activity for any occasion.
Please arrive 15 minutes early to check in.
Guests in the same booking will work together by sharing ingredients and equipment, and groups of two may be seated with another party. Drinks are available for purchase from the venue and are NOT included in the ticket price. Outside beverages are not permitted.
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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