Homemade Dumplings and Dim Sum

About this class

Chef Oliver leads a three-hour hands-on session covering the full dumpling process: mixing and resting the dough, rolling wrappers to even thickness, portioning and seasoning pork, chicken, shrimp, and vegetable fillings, and mastering at least three distinct folding techniques used for different dumpling shapes. The group works at shared stations, cooks the finished dumplings together, and sits down to eat what they made as a group lunch with soda included. Class is limited to 20 participants, ages 11 and up.