Cooking Class: Dumpling Dinner Party

Learn how to make dumplings at this San Francisco cooking class.



3 hours - 3.5 hours Class size 1 to 6 (public classes), 2 to 10

label $108 Now $98 - $200 (price varies across dates)

money_off
Order on or before Feb 15, for a discounted price of $98 per guest (usually $108).


Do you love eating Chinese dumplings at your favorite restaurant? Why not learn how to make them yourself? In this San Francisco cooking class, you'll learn how to make classic Shanghaineese dumplings from scratch and eat at a three course meal in the ultimate dumpling dinner party!

From scratch means from scratch: No pre-bought or pre-made dumpling skins, but instead kneading flour + water, rolling out to 12-15 dumpling skins, and pleating: By the end of the night, you'll be a pro unleashing the secrets soy sauce that you can combine with everyday, simple ingredients.

The night will start with a brief overview of Shanghaineese cuisine and flavor profiles, with a brief 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 12-15 skins, 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, where I'll describe how you can extend the techniques we talked about to similar dishes in French and Italian cuisine.

Please Note:

  • 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.
  • See more pics on IG eatingwithedmund



Knowledge required
Beginner-friendly, but all skills welcome! You'll also get to do a soy sauce tasting to better understand umami.
 
What you'll get
Three course dinner: You'll create 12-15 of your own handmade dumplings and dipping sauces made with organic, aged soy sauce from Taiwan from scratch - including the dough that won't be pre-made or pre-bought. We will also make soy sauce braised pork belly using locally raised organic pork; organic white rice, and organic bok choy. A traditional dessert, tangyuan, follows. You'll take home a recipe guide.
 
What to bring
Just yourself! Feel free to BYOB enjoy while cooking and eating. I recommend a bubbly for while we make dumplings, and a light red for the main.
 
Suitable for

This class is great for individuals and couples as well as for a team building activity, birthday or bachelorette party.

This would also be a unique gift for her, gift for mom, anniversary gift or birthday gift.

Location

555 Fulton Street, San Francisco, CA

Your teacher
Eddie Lo
Eddie Lo

5.0 (8)

Whenever I sat in my mom's kitchen growing up, she’d make dumplings while sharing memories of her own mom and grandma. I soon realized my generation was missing something important: The handmade techniques and traditions passed down through the ages. She went on to open a Chinese restaurant with my dad, where I was raised and where I learned how to make dishes featured in this class!

I'm passionate about food, cooking, and experiences, and can't wait to share with you. I’ve trained at French and Italian cooking schools, as well as locally with Chef Olivia Wu, who I’ve partnered with to teach her “Ultimate Umami” course in Half Moon Bay.

Verified reviews

We only show reviews from customers who have paid for and attended this class


Julian Sourivongs Feb 2023


Such a fun class Eddie was a terrific host and a natural instructor. He taught us every part of the dumpling making process in a way that was super easy to understand and they turned out deliciously. This even included making and rolling out the dumpling skins from scratch which we were really interested in doing when looking for classes like this. I highly recommend taking this class, it’s fun and a good value for everything you learn. Plus the meal at the end is super satisfying!

Cooking class review by Julian Sourivongs - San Francisco

Max Conley Jan 2023


Eddie is a great teacher! My partner and I both enjoyed learning how to make dumplings, including the dough, from scratch. Would recommend this class to anyone looking for a date night activity.

Zack Thompson Jan 2023

2 ClassBento workshops attended


My husband and I loved Eddie's class! It was the perfect date night. We learned new skills and ate delicious food.

Kyra Powers Jan 2023


Absolutely fantastic experience cooking with Eddie. He was extremely prepared not only with ingredients and instructions but also with great stories and insight to cooking and flavors. Would highly recommend this class :)

Amanda McCoy Jan 2023


Eddie was warm and welcoming and super encouraging as we learned new skills in his kitchen. The food was really delicious and it was great to learn about his family history and get to know the other participants over a shared dinner at the end. Thanks Eddie!

Jennifer Sarkodie Jan 2023


The class was so informative and fun! Super hands on, and Eddie knew a lot about all of the ingredients. Everything was delicious and you make a lot of food and will not go hungry. Definitely worth the money!

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Nick Kalave Jan 2023


We had a fantastic time at this class! Eddie was so kind and welcoming and was an excellent host as well as teacher. He started us out talking about flavors and trying some different soy sauces while one of the dishes got started. Then we started the dumpling making and he made sure everyone had a great view of his demonstration and helped out individually as well. He even had a plan for us to practice the assembly a bit first without wasting dough so we could get a feel for it. His timings were very well planned too, so there was almost no gap time waiting for things to cook.
Our class had both experienced cooks and people who don't cook much, and it was great for everyone!

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