Dumplings from Scratch
Did you know you can easily make dumplings with what's in your kitchen right now?
In this online dumpling-making class, held via Zoom, you'll learn how to make crispy and delicious potstickers, with no need to hunt for specialty ingredients.
Using everyday kitchen ingredients, we'll make wrappers from scratch, then whip up a variety of fillings using both meat and vegetarian ingredients. You'll learn easy ways to fold your dumplings, and an almost fool-proof way of pan-frying your potstickers to perfection.
There is a wide variety of dumpling fillings you can make with the ingredients you already have, so don't be afraid to be creative! We'll also leave room at the end of the class to answer questions and discuss what kind of dumplings you can make with your assortment of kitchen ingredients.
If you'd like to follow along with the class, have on hand some all-purpose flour, a rolling pin or empty wine bottle, high-heat cooking oil, and anything edible you'd like to stuff into a dumpling.
Registration is limited. Registrants will receive the Zoom event link and additional information about the class via email.
ABOUT THE INSTRUCTOR
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
Did you know you can easily make dumplings with what's in your kitchen right now?
In this online dumpling-making class, held via Zoom, you'll learn how to make crispy and delicious potstickers, with no need to hunt for specialty ingredients.
Using everyday kitchen ingredients, we'll make wrappers from scratch, then whip up a variety of fillings using both meat and vegetarian ingredients. You'll learn easy ways to fold your dumplings, and an almost fool-proof way of pan-frying your potstickers to perfection.
There is a wide variety of dumpling fillings you can make with the ingredients you already have, so don't be afraid to be creative! We'll also leave room at the end of the class to answer questions and discuss what kind of dumplings you can make with your assortment of kitchen ingredients.
If you'd like to follow along with the class, have on hand some all-purpose flour, a rolling pin or empty wine bottle, high-heat cooking oil, and anything edible you'd like to stuff into a dumpling.
Registration is limited. Registrants will receive the Zoom event link and additional information about the class via email.
ABOUT THE INSTRUCTOR
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.