Dumpling Party

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

It's the perfect time for a dumpling-making party! Build your community by making food together and finish the party with full stomachs!

In this class, you’ll learn how to make dumplings from scratch, wrappers and all! We’ll have a variety of fillings, too, to showcase classic flavor combinations and a variety of textures. 

First, the dough. You’ll learn how to make Cold Water Dumpling Dough from scratch, which will allow you to make dumplings, noodles, or scallion pancakes! We'll demystify homemade dough so you can ditch the store-bought skins. 

Secondly, the fillings. You'll make one classic Taiwanese Pork & Cabbage filling, and other veggie fillings will be pre-made, so we can focus on dumpling formation!  For the bulk of the class time, we’ll focus on pleating and forming dumplings, plus the various cooking techniques: steaming, pan-frying, and boiling.  

We'll do this together, old-school style, around a big table. Get ready to roll up your sleeves, wrap and chat, and of course, eat! 

MENU

Cold Water Dumpling Wrappers

Pork and Cabbage dumplings

Seasonal Vegetable dumplings

Dipping Sauces

Chili Crisp

This menu contains the following common allergens: Egg, Soy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

Oakland dumpling maker, Henry Hsu’s past identities have included public health advocate, architect, and designer. He immersed himself in the local Bay Area food scene working at Oakland tofu maker, Hodo Foods for over a decade and most recently spent the past year working at Dumpling Club in San Francisco.  Henry’s perspectives on food are shaped by his Taiwanese heritage, Gulf Coast upbringing, Midwestern education and years of living in Latin America. From immigration to assimilation to seeking cultural identity through his food heritage, he began seeking out what Taiwanese food means to him through cooking, teaching, sharing and storytelling. He’s learned that cultural identity in food is simply not as monolithic and neatly squared away as we’d all like it to be! He also leads food tours, teaches dumpling making, hosts Taiwanese pop-up dinners & occasionally you can find him working a farm stand at a local market!

_{Photo credit: Henry Hsu}