Make traditional Taiwanese-American dumplings in your own home after you learn how to “roll, stuff and fold” from Happy Chef Patty Chen, owner of the Dumpling Room in Cambridge. Bringing personality to the process, she adds a twist to her creations with vegetable-infused skins and various organic fillings.
Patty’s been rolling dough since she was eight years old. Aside from her dumpling restaurant, she started a dumpling school to teach everyone how to make these mouthwatering favorites so no one misses out on tasty Asian cuisine.
To start this dumpling making party off right, light bites/tapas will be passed around. Then Chef Patty and her partner, Chef Marco, will lead attendees through a brief history of the dumpling and demonstrate the art of dumpling crafting. For the first time ever, we will also be learning to wrap Xiaolongbao (soup dumplings) as one of the four shapes in the first round.
In this 2.5-hour sesh, you'll fold five different shapes and stuff them with two different fillings. Vegetarian and pork will be the options on the table.
Don’t worry. We’re going to have our dumplings and eat 'em, too!
Come and work with a true expert so you can become a self-proclaimed dumpling master.
Can't make it to this one? See all other Dumpling Making Classes with Chef Patty Chen here. Interested in other seshes? See all sesheshere.