chinese cooking classes

I took 2 cooking classes in Shanghai, both learning some dim sum dishes. The first class we learned to make fried buns filled with pork. We made the dough from scratch and let me tell you these little suckers were tricky to fold properly…

I was kinda ticked when she just flipped them over into the frying pan and you didn’t even see the painstaking folds…

They were pretty good though.

The spring rolls were much easier to fold and better than any restaurant spring roll I’ve ever had…

The best part of the class was that we got to eat our food afterwards. Actually, the best part was the teacher who spoke about 3 words of English and had the best laugh ever. She was a hoot…

In our next class we learned to make steamed shrimp rolls in a myriad of shapes…

I was thrilled to find out what the dough of the steamed rolls are made out of – cornstarch and water. That's it. Interesting, huh?

We then made pot stickers which were very similar to the fried buns except no baking powder in the dough so they weren’t as puffy. Also, the fold was much easier and I could crank them out like a machine…

These were by far the best tasting thing we made. We were mighty proud and ate about a million of them.

It was a fun way to spend an afternoon with the girls and made me miss having a kitchen all the more!