Cooking Class: Mastering Asian Dumplings
Fri, Nov 15th at 6:00PM
Fri, Nov 15th at 7:00PM
Fri, Nov 15th at 7:00PM
Sat, Nov 16th at 11:30AM
During this interactive cooking class, Chef JR will guide you through the process of making authentic Asian dumplings. Dive in by crafting flavorful chicken and scallion wontons immersed in a ginger-infused broth, followed by pan-searing gyoza dumplings filled with pork and green cabbage. Next, learn how to steam Cantonese shumai filled with shrimp, garlic and water chestnuts. Conclude the class with the taste of crispy Korean mandy dumplings brimming with beef, garlic and kimchi.
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Chinese Chicken Wontons in Ginger Broth
With scallions, oyster sauce and sherry wine
Pan-Seared Japanese Pork Gyozas
With sake, soy sauce, green cabbage and sesame oil
Steamed Cantonese Shrimp Shumai
With garlic, water chestnuts and soy sauce
Fried Korean Beef Mandu
With garlic, kimchi and sesame oil
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 2 hours
- Activity Level
Activity Level
- LabelsGroup, Beginner, Date Night, Fun, Asian, Holiday
Outside Reviews for Chef JR
Rich C.
06 Sep 2023
Chef taught us how to make a pineapple cashew fried rice with curried chicken and talked us through how important it is to have everything prepped in Asian cooking especially when cooking in a wok. He even laid out a chart showing which order things can go in, and he explained everything about the order while teaching the dish.
Chef JR’s passion for crafting creative gourmet food launched his culinary career to the stars. Throughout more than two decades in the industry, the chef has fed celebrities and special guests on high-profile film productions as well as some of the biggest events in movies, sports and television. This highly-skilled chef is ready to share with cooks of all levels time-honored techniques and scintillating stories from years at the top of the culinary world.
