Dim Sum for Everyone
Taught by Diana Kuan
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
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.