Dim Sum Part 2

image courtesy Diana Kuan
7ea48e42 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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In southern China, dim sum is as much an art form as it is a meal. If you love dim sum and want to try making it at home, come join in our hands-on workshop. This class is for both beginners and cooks who've had some Chinese cooking under their belts. (If you've attended Dim Sum Favorites in the past, we're doing 3 brand new dishes, though Dim Sum Favorites is not a prerequisite.) 

We'll tackle 3 hands-on dishes that you can incorporate into your cooking repertoire:

  • Crystal Shrimp Dumplings (Har gow)
  • Chive and Vegetable Pan-fried Crystal Dumplings
  • Hakka-style Stuffed Tofu 

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

*This class uses pork, shrimp, and wheat. Unfortunately we are unable to accommodate anyone with a shrimp allergy or a gluten sensitivity.

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