Dim Sum for Everyone
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.
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.