Mastering Beijing & Taiwan Dumplings

This is a highly recommended class!

Chef Zhuang will teach you how to make QQ texture dumpling wrapper from scratch and learning the perfect ratio of skin to fillings wrapping technique‼ The hand-rolled dumplings are round and plump . You don’t need to dip them in sauce as the original taste is so flavourful .

You will be learning:
A)Beijing Imperial Palace Dumplings:
– 老滿餃(Chives, prawns, eggs, pork)
– 尖椒皮蛋餃(Green Chilli Century eggs)

B)Taiwan Dumpings :
– 韭黃蝦仁餃 (Prawns chives dumpling)
– 蒲瓜蝦仁餃 (Bottle gourd prawns)

C)老北京酸梅湯 (Ancient Beijing Sour Plum Soup)

Dates:
28 Feb Fri 2.15pm – 7.15pm
1 Mar Sat 2.15pm – 7.15pm *FULL

*Class conducted in mandarin. English recipe given.

What you'll learn
- How to make dumpling wrappers from scratch
- Techniques of rolling the wrapper
- Ingredients introduction of all fillings and how to prepare
- Techniques in wrapping the fillings
- Controlling cooking time
- How to prepare Lao Beijing Sour plum soup, its cooking time and storage
- Dipping sauce for dumplings

When : Register
Fees : $240 Early bird discount
Bring home : 20 pcs of dumplings ( 4 flavours each)
Tasting in class includes dumplings & Sour plum soup
* Free Rolling Pin
Instructor : Chef Zhuang from Taiwan

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Testimonial

hear what our Students have to say


Both my friends & my Sister we enjoyed and had so much fun and we make new friends too at yesterday 3D novelty agar agar class,Thank you Brenda for organising the course & sending us sms to remind us of the event.And Thanks to Penny & Alice Teo for your patience in guiding us the steps & the demo was explained very clearly & detailed.And Thanks trainer Alice Teo for the heart shaped agar agar mould & your yummy chendol agar agar.Hope to attend another course soon.�



Lily Chew