Dim Sum for Everyone

image courtesy Diana Kuan
3531d71c seeable

Taught by Diana Kuan

Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.    

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Love dim sum and curious about how to make it yourself? For our new Weekend Asian Cooking Camp in October, we're offering a special 4-hour dim sum workshop for Chinese food lovers (and pork and shrimp lovers). 

While dim sum dishes can often be complex and time-consuming, in this class we'll focus on six easy dishes that you can incorporate into your cooking repertoire: 

* Pork and Shrimp Shu Mai
Steamed Pork Buns (Char Siu Bau)
* Mini Egg Tarts
* Chinese Roast Pork Belly
* Chinese Broccoli with Hoisin Sauce
* Mango Pudding

The class will be very hands-on, and we'll enjoy everything with Chinese tea at the end!


Also coming up during the Cooking Camp weekend: Shanghainese Soup Dumplings on Saturday, October 5th.

Cancellation policy