Dim Sum Part 2
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.
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.