Wontons & Dumplings
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 dumplings and eager to make them at home? Join us in this 2-hour dumpling extravaganza, where we’ll learn the basics of wrapping both Chinese dumplings and wontons.
Then we will move on to the cooking process, to learn a sure-fire method for pan-frying dumplings to crispy perfection. As for the wontons, so you can learn how versatile they can be, we will enjoy them as a deliciously spicy Sichuan appetizer.
And vegetarians are welcome! Both meat (pork) and vegetarian/vegan (spinach and tofu) fillings will be available to work with. We'll cook and eat all of our wontons and dumplings to enjoy with wine at the end of class.
Be sure to select the correct session from the drop down menu on the next page!
Please let us know if you have any food allergies/sensitivies in advance by replying to your confirmation email. Because some of the sauces used are produced in factories with nuts, we would not recommend this class for anyone with tree nut allergies. This class is not gluten free.