Chinese Dumplings
Roll up your sleeves and get ready to learn the craft of making authentic Chinese dumplings from scratch!
In this hands-on and interactive class, you will be guided step-by-step through refining your knife skills, making dumpling fillings, and learning the art of folding wonton wrappers into various traditional shapes. You will be making two types of dumpling fillings in this 2 hour class: Ginger Garlic Chicken and Shiitake Mushroom. Your Chef Instructor will provide a step-by-step demonstration of making authentic dumpling dough. During class guests will fill and shape their dumplings using store bought wrappers. Cook your dumplings using the steaming technique before plating up and enjoying your delicious creations!
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 fun for the cooking enthusiast who wants to be a part of every step as it is for the first-timer who’s happier observing and assisting (or taste testing).
Please arrive 15 minutes early to check in, wearing your mask. You will be seated with your booking party and socially distanced from other guests. Guests in the same booking party will work together throughout the class by sharing ingredients and equipment. Guests are invited to BYOB (beer, wine, and champagne only).
Chef Shedric developed his culinary instruction skills as the research and development chef responsible for training at the nation’s largest Italian restaurant company. He has the distinction of launching the company’s first restaurant and training center in Tuscany, Italy. As a Chef Instructor and Culinary Director for California’s International Culinary Institute at Argosy University, Chef Shedric taught a wide range of cooking classes to students pursuing both associate and bachelor level culinary degrees.
Chef Shedric is passionate about all things related to food and teaching. He studied restaurant management and nutrition at the Cal Poly Pomona, where he earned a Bachelor of Science. He then when on to study at the famed Culinary Institute of America where he earned a second undergraduate degree in culinary arts. He has been a chef at the historic Hay-Adams hotel in Washington DC and The Loews Santa Monica Beach Resort in Santa Monica, California.
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