Dumplings? Dumpling?

Asian dumplings are a very versatile vehicle for juicy meats and savory vegetables. In this in-depth hands on class you will learn the difference between Cantonese and Shanghai style dumplings. Let Chef Thanh Tang teach you how to make three different kinds of dumpling wrappers, and fillings of pork, shrimp and vegetable, while learning the proper techniques of folding and pleating dumplings.  You will gain a range of skills from the basic understanding of Chinese ingredients to all the proper dough work.


  • 蝦 餃 Har Gao – Shrimp Dumpling
  • 菜 苗 餃 Steamed Vegetable Dumpling
  • 小 籠 包 Little Dragon Soup Dumplings

Today’s Fresh Ramen

Are you ready to delve into Seattle’s hottest culinary trend? Ramen is an Asian dish of luscious noodles, bathing in a steamy, hot, flavorful broth.  In this hands-on class with the Master of Asian Flavor and Techniques, Chef Thanh Tang, you will learn the art of crafting fresh ramen noodles and how to customize broths and toppings for those little noodles to swim in. No more dried, little cello packs! This Ramen is fresh, hot, traditional and very flavorful. In this class we’ll make:

Handmade Ramen Noodles

Chashu Pork Belly

Soy-Glazed Soft Boiled Eggs

Dashi Stock

Pork Stock

Then we will turn the stocks into Miso and Shio broths to enjoy with your ramen. All to be enjoyed with wine!