4-6 pm - Dumpling and Lo Mein Making Class

This class will be held in English, with some Mandarin thrown in.  Our experienced cooking teacher will teach you how to make dumplings with two different fillings (vegetable & meat) and vegetable stir-fried noodles (lo mein).

YeYe has been teaching cooking classes full time - first in person and now virtually - to adults and children.

She was born and raised in Suzhou, a beautiful city in eastern China. She's now based in New York City. Please check out her website for more information and videos of previous classes!   Cooking with YeYe

About This Class

This class is about 1 hr 45 mins long.

In this virtual cooking class, you will learn the basics of making Chinese dumplings and stir-fried noodles and, with it, dive into the soul of Chinese cuisine. As we cook, our instructor will tell you stories of this most important festival in China and our connection to the food.

The shopping/ingredient and cookware list will be sent to you before the event (included below). We recommend you gather ingredients before the class so you are prepared to join in for the chopping, mixing, wrapping, and frying.

Pro tip - try and do some chopping before the class since sometimes the class can move pretty fast! 

MENU

Chinese Dumplings (jiao zi)

*Make dumplings with two different fillings, one with vegetables of your choice, and one filling with chicken or pork or beef or turkey.
*Wrap dumplings
*Boil dumplings
*Freeze and store them
*Make a simple but delicious dipping sauce

Vegetable Stir-Fried Noodles (Lo Mein)

This event is a fundraiser, so we hope that you will donate the suggested $25 (or more!) to participate. 

For folks who would like help getting the ingredients, we can help provide you with the dumpling wrappers and sauces (but not the vegetables, tofu, or meat).  If you sign up for this class by 1/30, you will have option to add this ticket to your cart (suggested additional donation of $5). These ingredients will need to be picked up - details will be emailed out. 

We will send out the Zoom link when we have the full participant list.

If you have any questions, please email RWCMILunarNewYear@gmail.com

(See website for more information and videos but do not register thru eventbrite)
 

SHOPPING LIST

Dumplings - 3 to 4 Servings
• 1 pkg dumpling wrappers (40 to 45 wrappers)
Round wrappers or gyoza/potsticker wrappers recommended. Please do not purchase egg roll
wrappers or rice wrappers. If you can’t find round wrappers square wonton wrappers are a good
substitute.
Option 1: Vegetarian Filling
• 1.5 lbs leafy vegetable* (*Bok Choy,
Chinese Spinach, Napa Cabbage)
• 1⁄2 cup finely chopped carrots
• 2 small pieces dried/smoked tofu (optional)
• 1⁄2 cup finely chopped shiitake mushrooms
• 2 Tbsp vegetable oil
• 1⁄2 tsp ground white pepper
• 1⁄2 tsp sugar
• 1 Tbsp light soy sauce
• 2 tsp salt
• 2 tsp sesame oil
Option 2: Meat Filling
• 1 lb ground meat (chicken, pork, beef or
turkey)
• 3⁄4 cup finely chopped cilantro (or 1⁄2 cup
celery)
• 1⁄2 cup finely chopped carrots
• 1⁄2 cup finely chopped shiitake mushrooms
• 2 Tbsp finely chopped ginger
• 2 finely chopped scallions
• 2 tsp sesame oil
• 1 Tbsp vegetable oil
• 1⁄2 tsp ground white pepper
• 1 Tbsp Shaoxing cooking wine
• 1 Tbsp light soy sauce
• 1 tsp salt
• 1/4 cup of water

Dipping Sauce - 2 Servings
• 2 Tbsp Chinkiang Vinegar
• 1 tsp light soy sauce
• 2 cloves of coarsely chopped garlic
• 1⁄2 tsp sesame oil
• 1⁄2 tsp crushed red peppers

Saucy Stir-Fried Noodles (Lo Mein) - 2 to 3 Servings
• 12 oz fresh wheat noodles or fresh/frozen
udon noodles. Or 9 oz thick dried noodles.
• 2 cloves of garlic
• 2 slices of ginger
• 1/3 cup vegetable or chicken stock (optional)
• Light soy sauce (seasoning sauce)
• Dark soy sauce (or hoisin or oyster sauce)
• Sugar
• Vegetable oil

• For vegetables, please choose 3 to 5 items
(total 6 to 8 oz). See the vegetable list*
below. Highly recommend using some
mushrooms to add more umami flavor.

• Vegetable options*
Bok choy, mushrooms (shiitake, button, or
oyster), cabbage (green, purple, or Napa),
baby broccoli, onions, spinach, carrots, bell
peppers, snow peas, bean sprouts, swiss
chard, asparagus.

COOKWARE
• Chef’s knives
• Cutting boards
• Wok or large skillet
• Saran wrap
• Ziploc bags
• Baking sheet
• Medium to large soup pot for boiling
dumplings
• Mixing bowls
• Measuring cups
• Measuring spoons
• Spatulas
• Tongs
• Kitchen towels
• Hot pads
• Apron
• Serving bowls
• Serving plates
PRE-CLASS PREP
There are a few things we can prepare right before our cooking class.
1. Gather ingredients and cooking utensils you will need and place them on the kitchen counter or
near your cooking station, making them easily accessible.
2. Finely chop carrots, mushrooms, dried/smoked tofu, ginger and scallions and set them aside. If you
are making vegetable dumplings, please chop your choice of main leafy vegetables, *bok choy,
Chinese spinach, or Napa cabbage and place it in a separate mixing bowl from the other
vegetables. If you are using dried shiitake mushrooms, soak them in water for at least one hour until
soft before the cooking class.
3. Boil noodles until al dente. Rinse cooked noodles under cold water for 15 to 20 seconds and drain
them to prevent them from sticking together. You can also add a splash of oil and toss noodles well.