In this hands-on, small group San Francisco cooking class, you will learn the art of making delicious dumplings from scratch. Chef Eddie will guide you through the entire process, from preparing the dough to creating mouth-watering fillings, and teach you the best techniques for folding and cooking your dumplings to perfection.

You'll learn how to make the perfect dough, fillings, and sauces to impress your guests. You'll also learn how to fold different dumpling shapes and cook them to perfection. We don't EVER use pre-made wrappers and you'll know exactly what goes into your food.

We'll celebrate the fruits of our labor with a three course meal: Dumplings in sauces you make using core Chinese flavor profiles, a Shanghaineese pork belly braise for your main dish, and a traditional dessert called tang yuan. You'll be in a food coma by the end of the experience!

The night will start with an overview of Shanghaineese cuisine and flavor profiles, with a brief blind tasting of my favorite soy sauces. Next, we'll put those ideas to use in a demonstration of a 1-hour braised soy sauce pork belly (红烧肉), a classic dish that will combine principles of slow cooking and balanced flavors.

Then onto the main part of the experience: Making your own chili dumpling dish (红油水餃) from scratch. This includes kneading dough, rolling out 10-12 wrappers, learning the art of pleating dumplings with your own stuffing and sauces. We'll end this delicious cooking class with a tang yuan red bean dessert... you will be in a food coma at the end of the experience!

You'll also receive a dumplings recipe guide after the experience.

• Maxmium 8 guests per class, led by Chef Eddie: Everyone makes their own dumplings end-to-end
• Organic, fresh produce and pork will be sourced from the local farmer's market.
• This experience can be made with vegetarian stuffing upon request with 48h notice. A tofu-braise subsitute of the pork belly braise is available for vegetarians.
• From scratch means from scratch: No pre-bought or pre-made dumpling skins -- we'll be kneading flour & water, rolling out to 10-12 dumpling skins, stuffing and pleating: By the end of the day, you'll be a pro unleashing the secrets soy sauce that you can combine with everyday, simple ingredients.

Reviews from past guests may be found here