Vietnamese-inspired Asian Dumplings
There’s nothing quite like fresh, handmade dumplings made from scratch!
Join us for a fun, interactive cooking class with Chef Jocelyn where you’ll learn to make Vietnamese-inspired dumplings step-by-step using fresh, accessible ingredients. You’ll mix and season two fillings—one for a savory pork dumpling and one for a flavor-packed veggie dumpling—then learn how to make dumpling dough, roll and shape wrappers, and practice classic folding techniques. To finish, you’ll cook your dumplings to perfection (steamed, boiled, or pan-fried) and pair them with a homemade dipping sauce packed with bold flavor. Along the way, Chef Jocelyn will share her favorite tips for sourcing ingredients and helpful tools from local Asian markets, so you can recreate everything at home with confidence.
What You’ll Make:
You’ll prepare and cook a batch of Vietnamese-inspired dumplings from start to finish, including fresh dough and wrappers, a pork dumpling and a veggie dumpling, plus a bright, flavorful dipping sauce. You’ll leave with hands-on practice shaping dumplings and the know-how to keep experimenting at home.
No experience is required!
We provide all the equipment and ingredients, and the class is designed to be just as enjoyable for enthusiastic home cooks as it is for first-timers who prefer to observe, assist, and taste-test.
Please arrive 15 minutes early to check in.
You will be seated with your booking party, and guests will work together throughout the class by sharing ingredients and equipment. Drinks are not included in the ticket price but will be available for sale at the venue. Outside drinks are not allowed.
As for my introduction to food and cooking, I will forever thank my mom for introducing me to the world of food. She brought me into the kitchen: unpack, store, and help her with the recipes she had in mind: peeling onions, garlic, prepping the green beans, washing the fresh herbs, blanching some veggies, and so forth and so on, surrounded by all the smells coming from those tasks. That was the only way I could earn pocket money. I landed in Boston in 1981, and I had to cook to survive. All those memories for time spent in my mom's kitchen came back, slowly but surely. During my time there in Boston, I deeply got involved in all cuisines (I worked as a prep for free in the local Thai place restaurant). I was the one who created the Thai menu for the then Cities restaurant/night club in Adams Morgan on 18th St in the late 80’s. Besides French cooking, I also started to discover and really appreciate Latin Cuisine, Central America, Cuban and Puerto Rican, because my mentor. My father's side of the family is Italian from Genoa, I grew up with classic northern Italian cuisine. Cooking is like a Zen place for me: when I cook, I cannot really think of anything else: it is an art that needs and feeds on the whole of you. And I also love to teach and pass on the knowledge and the passion. Feeding people may be the very best job in the world.
The class will take place in the hotel event space. 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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