Soup dumplings, delicate and filled with pork and piping hot broth, inspire superfandom. Who hasn’t waited an hour in line at Din Tai Fung to get a steamer basket of soup dumplings? Hsiao-Ching Chou, well known Seattle food writer and instructor of our popular “Potsticker Love” classes, loves soup dumplings so much, she’s been to Din Tai Fung locations in three countries. She also has waited in line at the famous Nan Xiang restaurant in Shanghai just to taste soup dumplings at the source. Professional chefs spend months and months learning exacting technique. But this class will introduce home cooks to the essential skills for making soup dumplings.

You’ll get to make soup dumplings, hands-on, and enjoy eating the products of your labor, beverages included.

What You’ll Learn:

• How to make soup dumpling dough- hands-on
• How to make the filling- demo
• How to fill and pinch the soup dumplings- hands-on

The beauty of stir frying is that you can easily prepare sumptuous meals in a short amount of time. Whether you have an electric or gas stove, round or flat-bottomed wok you can stir fry. Let instructor Hsiao-Ching Chou share some basic techniques for how to prepare simple ingredients for stir frying any night of the week. Once you have the basic principles, you can improvise easily based on whatever ingredients you have on hand. Students will get the opportunity to improvise a stir-fry based on a selection of ingredients.

If you have a wok, feel free to bring it to class. If not, we’ll provide a saute pan for you to use.

Enjoy eating the product of your labors- your own delicious stir fry dishes- beverages included.

What You’ll Learn:

• Basic stir frying techniques: heating the wok, searing, stir frying
• Kung Pao Chicken- hands-on
• Improvised stir fry dish- hands-on

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. Hsiao-Ching has taught home cooks how to make these dumplings at food festivals, on board a Holland America cruise, and most notably, for Tony Bourdain. Tony featured Hsiao-Ching on his Travel Channel show“No Reservations.” The potsticker recipe also has been featured in the PBS documentary and companion cookbook, “The Meaning of Food.”

For this class, students will learn the traditional pork and cabbage potstickers and two other fillings, vegetarian and lamb and leek, which will spoil you for store-bought versions.

You’ll get to make potstickers hands-on, and you’ll get to enjoy the fruits of your labors, your potstickers, with beverages included.

What You’ll Learn:

• Potstickers- demo and hands-on with the following fillings- traditional pork and cabbage, vegetarian, and lamb and leek
• Dipping Sauce- demo

Soup dumplings, delicate and filled with pork and piping hot broth, inspire superfandom. Who hasn’t waited an hour in line at Din Tai Fung to get a steamer basket of soup dumplings? Hsiao-Ching Chou, well known Seattle food writer and instructor of our popular “Potsticker Love” classes, loves soup dumplings so much, she’s been to Din Tai Fung locations in three countries. She also has waited in line at the famous Nan Xiang restaurant in Shanghai just to taste soup dumplings at the source. Professional chefs spend months and months learning exacting technique. But this class will introduce home cooks to the essential skills for making soup dumplings.

You’ll get to make soup dumplings, hands-on, and enjoy eating the products of your labor, beverages included.

What You’ll Learn:

• How to make soup dumpling dough- hands-on
• How to make the filling- demo
• How to fill and pinch the soup dumplings- hands-on

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. Hsiao-Ching has taught home cooks how to make these dumplings at food festivals, on board a Holland America cruise, and most notably, for Tony Bourdain. Tony featured Hsiao-Ching on his Travel Channel show “No Reservations.” The potsticker recipe also has been featured in the PBS documentary and companion cookbook, “The Meaning of Food.”

For this class, students will learn the traditional pork and cabbage potstickers, which will spoil you for store-bought versions. And because when you make dumplings, there’s usually a little bit of dough leftover, students will learn how to make scallion pancakes from dough scraps.
You’ll get to make potstickers and scallion pancakes hands-on and you’ll enjoy eating the products of your labors, beverages included.

What You’ll Learn:

• Traditional pork and cabbage potstickers- demo and hands on
• Scallion pancakes- demo and hands on
• Soy ginger dipping sauce- demo