Intro to Dim Sum
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.
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.