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