Love dumplings and eager to make them at home? Join us in this 2- hour dumpling extravaganza, where we’ll learn the basics of wrapping both Chinese dumplings and wontons.
In the first part of the class, you'll learn a variety of methods for wrapping the dumplings and wontons (very hands-on!) Then we will move on to the cooking process, to learn a sure-fire method for pan-frying dumplings to crispy perfection. As for the wontons, so you can learn how versatile they can be, we will enjoy them as a deliciously spicy Sichuan appetizer.
We'll have both meat and vegetarian options for dumpling fillings to work with.
We want to devote as much time as possible to wrapping and cooking. You'll also receive recipes for the fillings, sauces, and wrapping to take home so you can prepare your own fillings and refresh your memory of the wrapping process.
Even if you've never cooked Asian food, you can easily learn how to make scores of dumplings and wontons with these simple techniques.
What students are saying:
"Diana Kuan's class delivered the goods. I left knowing how to construct 3 different styles of won tons and 2 dumplings and a full belly. Although the fillings were already prepped pre-class for us, Diana provides you with recipes for both the veggie and meat based filling we used in class and a tasty dipping sauce. Diana's knowledge of Asian foods is excellent and her positive and enthusiastic energy non-plused. Great workshop.” -Melissa Arra
"Diana was a fantastic teacher. I loved how her class was focused on culinary techniques AND her personal experiences with Asian cuisine. I definitely left the class with great skills on how to make the perfect dumpling and wonton!” -Bruna Maia
West Elm Broadway
New York, NY
6:30 pm - 8:30 pm EDTAdd to Cal
Diana Kuan is a cooking teacher and food writer specializing in Asian cuisines After earning a culinary arts degree in New York and working in a pastry kitchen, she packed her bags and spent two years traveling around Asia. She has taught classes in Chinese, Thai, and Vietnamese cooking in New York and Beijing. Her first book The Chinese Takeout Cookbook and popular Asian cooking blog Appetite for China have appeared in media such as “The CBS Early Show", The Washington Post, The Wall Street Journal, The Boston Globe, Epicurious, and Saveur. Now back in New York, she continues to teach cooking classes at The Institute of Culinary Education, West Elm Market, Whole Foods, Brooklyn Brainery, 3rd Ward, and other venues.