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.
We'll tackle 3 hands-on dishes that you can incorporate into your cooking repertoire:
- Crystal Shrimp Dumplings (Har gow)
- Pork and Shrimp Shu Mai
- 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.