How to Make Chinese Dumplings

In this hands-on class we'll create three delicious types of pan-fried dumplings, or potstickers. Fillings will range from the traditional (pork, shrimp & chive) to the healthy and seasonal (zucchini, mint & feta) to the fun ("cheeseburger"). Taking cues from a childhood of making dumplings with her Chinese mom as well as more inventive dumpling parties that she's thrown, author/blogger Cathy Erway will cover the basics of this universally loved treat.

We'll also talk about how to throw your own dumpling party, where guests are invited to help out with the preparation of the meal, and to bring their own filling creations. Because folding dozens of dumplings can be tedious, this is a common activity among young people in Asia. We'll even make our own fresh dough from scratch, learn how to fold the dumplings in two easy styles, and pan-fry in the proper way. Students need not bring any utensils, but come prepared to get flour on their hands and clothes. 

  • How to Make Chinese Dumplings

    A private location in Brooklyn

    Half-block from the Q, B subway at Prospect Park You will receive the address with confirmation
    Brooklyn, NY

    Tue, June 19th, 2012

    7:00 pm - 8:30 pm EDT

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Cathy Erway

Cathy Erway is the author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove. She has been writing the blog, Not Eating Out in New York, featuring practical and healthful recipes for the busy-but-thrifty, for six years, and has written for numerous publications, including Saveur and Edible Brooklyn, on local and sustainable cooking and shopping. She hosts the weekly podcast, Eat Your Words, on Heritage Radio Network, interviewing food expert guests on all things home-cooked. 

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    A private location...

    Half-block from the...

    Brooklyn, NY

    12 / 12 Students

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