frequently asked questions
What do I need to participate?
For this hands-on class, I created a recipe for the filling that is very flexible. You will need flour, water, a rolling pin (or glass bottle!), and either a pot, frying pan, or steamer basket to cook your dumplings. Download the full list of ingredients and tools here.
What do I need to prepare beforehand?
Please have your ingredients measured out and chopped before we begin. If you would like to make extra colors of dough, then this can be done up to a day in advance. Make sure to bring it to room temperature if you've kept your prepared dough in the fridge.
Do I need to cook anything before the class?
No, we will prepare the filling and the dough from scratch during the workshop. If you plan to dye your dumpling wrappers red, then you would need to slice and boil beets before class.
Can I take the class if I'm gluten-free?
Yes, everyone is welcome to join. I have a recipe for gluten-free wrappers that workshop attendees have loved. It is a little trickier to work with as it dries out quickly and cracks with any "fancy" folds, but they are delicious pan-fried and steamed. Let me know in advance if you plan on making gluten-free wrappers so that I can mention all the steps for making dumplings with these along with the rest of the class.
Will the class be recorded?
The classes are not recorded, but I do send out a pre-recorded session as well as folding video clips.
I didn't receive the zoom link to the class
I email the link a week before the class as well as reminder emails. Unfortunately, sometimes these messages go into spam folders, so please make sure to check in there once in awhile.
I want to take your class, but the timing doesn't work for me! What can I do?
At the bottom of my Dumplings page, I have a pre-recorded on-demand class that you can watch any time, as many times as you like! Make sure to check your inbox (or spam folder) for the confirmation email for your purchase with the link to access the video.
How many people can you accommodate in your workshop?
I have a minimum of 8 people and maximum 50-60 people so that it is manageable. For larger groups I would need someone from your company to help relay any questions that arise in the chat.
What is your rate schedule?
The price per person/household is $40. I can host the class for $2000 for 60 people. I require a 50% deposit to secure the date and the remainder is due 24 hours prior to the event.
Do you have different workshop lengths offered? 1 hour vs. 2 hours?
The session is an hour and a half which seems to be the best amount of time. I've hosted this workshop within one hour once, but it was too rushed for the participants, especially for some who are not so comfortable in the kitchen.
Would our attendees need to shop for their own ingredients beforehand or are ingredients provided?
The recipe for the class is very flexible. For almost all of my classes, the attendees have purchased their own ingredients in advance. For one workshop, the company sent out everything – vegetables, rolling pin, steamer basket, soy sauce, and a chili sauce.) The only thing they didn't send was the flour, because it only comes in a 5lb bag. If this is something you would be interested in I have the contact to ship these boxes here in NYC only.