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Saturday, October 17, 2009 @ 1 – 3 pm
DIM SUM - Part 1
A bite of shrimp shumai and xiaolong bao (little dragon dumplings) triggers memories of dim sum carts parading steam baskets full of delicacies. I’ll teach you how to create these dumplings and their tangy dipping sauces. We’re also making a Chinese vegetable dish.
Limit 7 students
$70 per student

Saturday, October 24, 2009 @ 1-3 pm
MORE DIM SUM – Part 2
The first time I tasted shui jiao (boiled dumplings) and niku-man, a juicy steamed bun filled with ground beef, was in a tiny unheated dumpling house in Beijing where the sooty cold night air added to their deliciousness. Learn how to make these unique, delicious, and hearty Chinese fare for your family and friends. A Chinese vegetable dish will accompany the dumplings.
Limit 7 students
$70 per student