Scenes from Today's Cooking Class
Hsiao-Ching Chou
I taught my potstickers and soup dumplings class today at Hot Stove Society. It's always so fun and I'm forever grateful that I get the opportunity to connect with students.
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New Cooking Classes
Hsiao-Ching Chou
New cooking classes for January have now been posted. There are also plenty of spots in my kids' cooking class in December.
Read MoreWeeknight Wokking at Hot Stove Society
Hsiao-Ching Chou
I want to empower people to cook. In my cooking classes, my first goal is to make my students feel comfortable with the ingredients, tools and methods.
Read MoreNew Class for Kids at Hot Stove Society
Hsiao-Ching Chou
I will be teaching a postickers class for kids at Hot Stove Society on Dec. 21, 10 a.m. to 1 p.m. The cost is $85 and includes lunch. For details and to register, visit hotstovesociety.com.
Some photos from a potsticker class in my home:
New Class at Hot Stove Society
Hsiao-Ching Chou
My "Weeknight Wokking" class for September has posted. You can sign up here.
There is also availability in my Pu-Pu Platter class on Aug. 14. Come spend "happy hour" with me. The wonderful team at Hot Stove Society will be making craft Mai Tais, too!
Yu Choy with Garlic and Shallots
Hsiao-Ching Chou
YU-CHOY WITH GARLIC AND SHALLOTS
Serves 4 as part of a family-style meal
2 tablespoons vegetable oil
3 cloves garlic, minced or pushed through a garlic press (about 1 tablespoon)
1 medium shallot, halved and thinly sliced (about ¼ heaping cup)
1 ½ tablespoons soy sauce
1 tablespoon Shaoxing rice wine
1/3 cup water
1 tablespoon chili paste, optional
1 bunch yu choy (about 1 pound), chopped
Sesame oil
Heat the wok over high heat for about 30 seconds. Add the vegetable oil and let heat for a few seconds.
Add the garlic and shallots and stir fry quickly for a few seconds to release the aromas. Add the soy sauce, rice wine, water and optional chili paste. Stir to combine.
Add the yu choy and stir fry for about 1-2 minutes until the greens have cooked down. Turn off the heat.
Add a drizzle of sesame oil, stir again and serve immediately.
Potsticker Class at Hot Stove Society
Hsiao-Ching Chou
UPDATE, FEB. 20, 2015: The class sold out in 24 hours! We hope to schedule another session, so stay tuned.
My mother and I will be teaching a potsticker class at Hot Stove Society on May 2. You can read about the class here. Making potstickers has always been a family affair. We hope you'll join us!
During her career as a food writer at the Seattle Post-Intelligencer, Hsiao-Ching shared many stories about learning how to make dumplings (boiled, steamed, potstickers) at her mother, Ellen’s, apron strings. Ellen would roll the wrappers and Hsiao-Ching would fill and pinch the dumplings. Over the years, they’ve made thousands of dumplings and even taken the show on the road, having taught together at food festivals and even on board a Holland America cruise. The family recipes have also been featured in the PBS documentary and companion cookbook 'The Meaning of Food.'
I love this photo from Chinese New Year 2014 of me, my mother and my daughter, Meilee, making dumplings.
