We will make Chinese dumplings with pork filling made from scratch in class. You will learn the multiple styles of folding dumplings using wonton wrappers. Then we will boil the wonton to make a classic wonton soup or chili oil wonton. Additionally, we’ll learn to make our own Sichuan-style chili oil and learn about other common Chinese condiments used for dipping sauces. All ingredients & equipment provided. Plant-based ground meat can be substituted for the pork upon request. The dumpling wrappers include gluten. Allergen Info: Contains soy and gluten.

Ready to conquer the ultimate dumpling challenge: Xiao Long Bao? Join our fun, hands-on cooking class and unlock the secrets to making authentic Soup Dumplings entirely from scratch, discovering how that incredible burst of savory soup gets inside! We'll guide you step by-step through the entire fascinating process: creating the flavorful, gelatinized soup filling (the key secret!), making the perfect pliable dumpling dough, rolling your own delicate, paper thin wrappers, preparing a classic, savory pork filling, mastering the intricate folding, filling, and shaping techniques to seal in the soup, and steaming the dumplings to perfection. Perfect for dumpling enthusiasts and adventurous cooks! You'll leave with the skills, confidence, and a tested recipe to recreate these restaurant favorites at home. Plus, you'll get to enjoy tasting your amazing handmade soup dumplings in class! All ingredients and equipment provided. Allergen Info: Contains soy and gluten.

Have you ever wanted to try canning, but were unsure how to get started? Or perhaps you are concerned about food safety, and wondering how to ensure that your canned food is both delicious and safe. Well, this is the class for you! Join Allison Carroll Duffy, Master Food Preserver and cookbook author, for this hands-on workshop covering all that you need to know to get started canning your own food. Well cover the basics of safe home canning, including proper procedures, techniques, and use of tools and equipment. Then we’ll learn hands-on--working together as a group and going step-by-step--to make and can a big batch of jam. We’ll use the boiling water bath method, which is the same method you’ll use for making many other canned goods you might want to make at home, including pickles, salsas, chutneys, and fruit. While this class will focus primarily on the boiling water bath method of canning, pressure canning will also be discussed. At the end of the class, there will be plenty of jam to taste, and each participant will go home with a jar of jam to enjoy...as well as all the know-how you need to start canning confidently at home! *A materials fee of $10 must be paid to the instructor on the first night of class.