{"title":"Dumpling Classes","description":"","products":[{"product_id":"sichuan-chili-crisp-dumplings-with-jing-gao","title":"Milk Street Digital Class: Sichuan Chili Crisp \u0026 Dumplings with Jing Gao","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this pre-recorded class\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eYes, homemade dumplings can be a part of your regular meal rotation. Guest chef Jing Gao, founder of \u003ca href=\"https:\/\/store.177milkstreet.com\/collections\/maker-fly-by-jing\" target=\"_blank\"\u003eFly by Jing\u003c\/a\u003e —the company behind the crowd favorite \u003ca href=\"https:\/\/store.177milkstreet.com\/collections\/maker-fly-by-jing\/products\/fly-by-jing-sichuan-chili-crisp\" target=\"_blank\"\u003eSichuan Chili Crisp\u003c\/a\u003e and other products made in Chengdu, Sichuan province, China—teaches this \u003cstrong\u003epre-recorded Zoom class\u003c\/strong\u003e that makes dumplings both easy and fun. Alongside Jing, you’ll learn how to whip up a big batch of pork and scallion dumplings using Chinese pantry fundamentals, like shaoxing wine, soy sauce, fish sauce and sesame oil. Then, you’ll learn several folding techniques, from simple to more elaborate, how to cook your dumplings in two different ways—pan-fried and boiled—and several different dipping sauces to choose from. You’ll also hear from Jing about the process of founding Fly by Jing and the meteoric rise of the company, along with her favorite ways to use their Sichuan Chili Crisp and other sauces.\u003c\/p\u003e\n\u003cp\u003eWhat's Included: You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003c\/p\u003e\n\u003cp\u003eHow to Download: After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB.\u003c\/p\u003e\n\u003cp\u003eJing Gao, the founder and CEO of Fly By Jing, is a chef, entrepreneur and expert on Chinese cuisine on a mission to bring uncensored Chinese flavors to the table. She founded an award-winning modern-Chinese fast casual restaurant in Shanghai, and her work has been featured in The New York Times, BBC, CNN, Fast Company, Fortune and more. In 2019, she founded Fly By Jing, inspired by the amazing flavors of her hometown Chengdu and its famous fly restaurants—soulful hole-in-the-wall eateries so good they attract diners like flies. \u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":40574503256121,"sku":"CH-DUMPLINGS","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/sichuan-chili-crisp-dumplings-with-jing-gao-media-milk-street-store-cooking-school-932660.png?v=1659387683"},{"product_id":"milk-street-class-chinese-dim-sum-with-the-woks-of-life","title":"Milk Street Digital Class: Chinese Dim Sum with the Woks of Life","description":"\u003cdiv style=\"text-align: center;\" data-mce-style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\" data-mce-style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eIf you’re not already acquainted with dim sum, get ready for a treat. Originally from SouthChina, dim sum is a meal made up of dumplings and other small bites—and you don’t need to head to a restaurant to enjoy it. Join guest chefs Sarah and Kaitlin Leung, two of the creators of the popular blog \u003ca href=\"https:\/\/thewoksoflife.com\/\" data-mce-href=\"https:\/\/thewoksoflife.com\/\" target=\"_blank\"\u003eThe Woks of Life\u003c\/a\u003e, at a pre-recorded Zoom class where you’ll learn two delectable dim sum staples. We start with pork and shrimp-stuffed steamed dumplings that are an essential part of any respectable dim sum spread. You’ll learn why shrimp love a quick bath in sugar and baking soda and will see how thorough mixing transforms the texture of the flavorful filling, which is also enriched with shiitake mushrooms, oyster sauce and fragrant sesame oil. Then comes the fun part: shaping. Sarah and Kaitlin show you how to create the classic siu mai shape, which resembles a small cup filled to the brim. Then, you’ll learn how to steam them to perfection using either parchment paper, cheesecloth or cabbage leaves as your base. Plus, they walk you through the steps of making siu mai ahead and freezing for later. Then we turn our attention to another classic dim sum star: Chinese Chicken Curry Puffs. Featuring Madras curry powder plus plenty of black pepper, cumin and turmeric, these richly aromatic treats come together in no time at all thanks to the magic of frozen puff pastry.\u003c\/p\u003e\n\u003cp\u003e[\/description-break] What's Included[\/title] You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.[\/accordion] How to Download[\/title] After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB. [\/accordions-break] Sarah and Kaitlin Leung are the founders and recipe and content developers of The Woks of Life. [\/banner_heading] Founded in 2013, The Woks of Life began as a quest to document one family’s history through food and has become the most popular online resource for Chinese cooking in English, recording generations of recipes for millions of home cooks. Parents Bill and Judy, Sarah, and her younger sister Kaitlin have been featured on PBS, the Food Network(digital), Magnolia Network, and Good Morning America (digital), as well as The New York Times, Eater and many other publications. The family lives in New Jersey, where they cook, write and photograph recipes together—and continue their eternal debate over what’s for dinner.[\/banner-text-break]\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":41309792108601,"sku":"CH-DIMSUMWOK","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/products\/milk-street-class-chinese-dim-sum-with-the-woks-of-life-virtual-class-milk-street-cooking-school-592838.png?v=1690575950"},{"product_id":"milk-street-digital-class-dumplings-the-ukrainian-way","title":"Milk Street Digital Class: Dumplings the Ukrainian Way: Varenyky with Olia Hercules","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cb\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003eWhat’s on the Menu: \u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cbr\u003eHomemade Varenyky Dough\u003cbr\u003ePotato and Cheese Varenyky\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 12.0pt; font-family: 'Aptos',sans-serif; mso-ascii-theme-font: minor-latin; mso-fareast-font-family: Aptos; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA;\"\u003e\u003cbr\u003eWe keep thinking that one day, we’ll have taught you to make every dumpling in the world. But then we realize that there’s yet another one that hasn’t yet been featured at the Milk Street Cooking School. Whether you’re playing dumpling bingo with us or just taking your first foray into this home cooking sub-category, you’re in good company. Join guest teacher Olia Hercules, most recently the author of “\u003ca href=\"https:\/\/oliahercules.com\/books\/strong-roots-usa\" rel=\"noopener\" target=\"_blank\"\u003eStrong Roots: A Memoir of Food, Family and Ukraine\u003c\/a\u003e,” for a pre-recorded cooking class about one of her most comforting and deeply rooted recipes: Ukrainian varenyky. You’ll learn to make a simple egg-enriched dough either by hand or using a mixer. As it rests, you’ll prepare Olia’s favorite filling of mashed potato, crumbly cheese and scallion. We start by shaping simply half-moon varenyky, then move on to more elaborately braided, pleated and bundled variations. Then, you’ll learn why varneyky are best when they’re both boiled and fried, resulting in a creamy interior and golden brown exterior. As we cook, you’ll learn about regional variations of varenyky within Ukraine, their history in the region and why they hold such a special place in Olia’s heart.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cb\u003eAbout Olia: \u003c\/b\u003eOlia Hercules was born in Kakhovka, Ukraine. She trained at the  Leiths School of Food and Wine, then worked in restaurants, including Ottolenghi, and as a recipe developer. Her first book, \u003ci data-stringify-type=\"italic\"\u003eMamushka\u003c\/i\u003e, won the Fortnum \u0026amp; Mason Award for best debut cookbook and was followed by \u003ci data-stringify-type=\"italic\"\u003eKaukasis, Summer Kitchens\u003c\/i\u003e and \u003ci data-stringify-type=\"italic\"\u003eHome Food\u003c\/i\u003e. After the invasion of Ukraine in 2022, Olia co-founded #CookforUkraine, which has raised over £2 million. She lives in London.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWhat's Included:\u003c\/strong\u003e You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHow to Download: \u003c\/strong\u003eAfter you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":44803716317241,"sku":"CH-UKRNDUMPLNG","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-dumplings-the-ukrainian-way-varenyky-with-olia-hercules-virtual-class-milk-street-cooking-school-257157.png?v=1755734210"},{"product_id":"milk-street-digital-class-how-to-eat-dumplings-in-hong-kong","title":"Milk Street Digital Class: How to Eat Dumplings in Hong Kong","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp\u003eWhat’s on the Menu: \u003cbr\u003eHomemade Dumpling Pastry \u003cbr\u003ePak Choi \u0026amp; Kale Dumplings + The “Fat Cat” Fold\u003cbr\u003eWonton Braised Noodles with Tobiko + The “Jellyfish” Fold \u003c\/p\u003e\n\u003cp\u003eIf there’s any topic that we never tire of at the Milk Street Cooking School, it’s dumplings. From momos to empanadas and gyoza to samosas, there’s always more to explore in the world of stuffed and filled dough. In this pre-recorded cooking class with Jeremy Pang, author of the new book “\u003ca href=\"https:\/\/www.portersquarebooks.com\/book\/9780600639121\" rel=\"noopener\" target=\"_blank\"\u003eJeremy Pang’s Hong Kong Kitchen\u003c\/a\u003e,” you’ll learn to make two dumplings that evoke the spirit of Hong Kong. For home cooks who are—to quote Jeremy—“that unique combination of brave and ballsy,” we make homemade dumpling dough. We get into the science of hot-water doughs and let you decide whether to roll your dough out in sheets or, for those in pursuit of authenticity, practice rolling individual wrappers with a narrow dim sum rolling pin. \u003c\/p\u003e\n\u003cp\u003eWith our wrappers stacked and ready to go, we turn to fillings. We make two variations, both of which come together easily and can be prepped ahead of time for ease. Then, Jeremy teaches two folding techniques: quaint cat ears and a whimsical jellyfish-evocative fold. You’ll learn how to carefully cook dumplings, whether you’ll be serving them up on their own or in Jeremy’s favorite noodle and wonton soup. \u003c\/p\u003e\n\u003cp\u003eAbout Jeremy: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e TV Chef, author and founder of London's School of Wok, Jeremy Pang comes from three generations of Chinese chefs. Jeremy's broadcast career has included appearances on Channel 4, the BBC, ITV and more. Fans are also able to engage with him at home through his YouTube channel. Jeremy Pang's Hong Kong Kitchen is a 6-part series that takes viewers on a journey through the sizzling streets of Hong Kong. His new cookbook, \"Jeremy Pang's Hong Kong Kitchen,\" features 70 delicious recipes for the city's best dishes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWhat's Included:\u003c\/strong\u003e You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHow to Download: \u003c\/strong\u003eAfter you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":44804255449145,"sku":"CH-DUMPLNGHGKG","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-how-to-eat-dumplings-in-hong-kong-virtual-class-milk-street-cooking-school-753810.png?v=1755734202"},{"product_id":"milk-street-digital-class-kyrgyz-dumplings-with-anna-ansari","title":"Milk Street Digital Class: Kyrgyz Dumplings with Anna Ansari","description":"\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cb\u003eAbout this Pre-Recorded Class:\u003c\/b\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Avenir Book';\"\u003eJoin guest teacher Anna Ansari for a historical and culinary journey along the Silk Roads. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eWhat’s on the Menu: \u003c\/b\u003e\u003cbr\u003eOromo (Kyrgyz Rolled Dumplings) with Mushroom or Meat Filling \u003cbr\u003eNokot (Uyghur Chickpea and Carrot Salad) \u003cbr\u003e\u003cbr\u003eIf we asked you to rattle off as many dumplings of the world as you can, we’re betting that Kyrgyzstan’s oromo might not be one of the first to comes to mind. Join guest teacher Anna Ansari, author of the new book \u003c\/span\u003e\u003ca href=\"https:\/\/portersquarebooks.com\/book\/9798217126514\"\u003e\u003cspan style=\"font-family: 'Avenir Book';\"\u003e“Silk Roads,”\u003c\/span\u003e\u003c\/a\u003e\u003cspan style=\"font-family: 'Avenir Book';\"\u003e to put this central Asian version of one of our favorite food formats—boldly flavored fillings packaged up in dough—in the spotlight. In this pre-recorded livestream class, we start with context, teaching you why the so-called Silk Road was really more like the silk roads—and about how this informal overland trading network transmitted far more than silk, from technological innovation to culinary inspiration. Then, we move to practice. You’ll learn to make a versatile dumpling dough the Kyrgyz way. We prep two fillings—one meat, one veg—that pack big flavor punches despite their short ingredient lists. Then, we shape. Unlike many dumplings, a classic oromo doesn’t require fussy pleating of dozens of individual packets. Instead, it’s a massive snail or horseshoe-shaped creation that takes a fraction of the time to prepare and looks much more stunning on the table. If you’re expecting it to be baked, though, you’ll be surprised by the traditional cooking method we turn to instead. To accompany this rich showstopper, we also prepare quick, simple salad called nokot, which hails from Uyghur culinary traditions and is the perfect way to complete the meal. Join Anna for a class that is as rich in history as it is in flavor. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout Anna: \u003c\/b\u003eAnna Ansari is an Iranian-American food writer whose debut cookbook, “Silk Roads: A Flavor Odyssey with Recipes from Baku to Beijing,” takes us on a culinary, historical, and personal odyssey across the most storied trade routes in history with 90 showstopping but accessible recipes. Meera Sodha praises her as “a rare kind of home cook who is able to turn the simplest ingredients into pure magic [and] one of the best writers I know.” A Detroit native now based in London, Anna’s background is in Asian Studies, with degrees from both Barnard College and Yale University. Her writing explores the intersections of food, family, and history, with a focus on migration and the ways ingredients and flavors move across borders, carried in the memories and pockets of travelers and transplants. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWhat's Included:\u003c\/strong\u003e You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHow to Download: \u003c\/strong\u003eAfter you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line \"Your Cooking School Video is Ready for Download.\" Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. \u003cb\u003ePlease note:\u003c\/b\u003e your video download file will have an approximate size of 500 MB.\u003c\/p\u003e","brand":"Milk Street Cooking School","offers":[{"title":"Default Title","offer_id":45219301720121,"sku":"CH-[DESCRIPTOR]","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0099\/5868\/6777\/files\/milk-street-digital-class-kyrgyz-dumplings-with-anna-ansari-virtual-class-milk-street-cooking-school-276731.png?v=1764708888"}],"url":"https:\/\/store.177milkstreet.com\/collections\/dumpling-classes.oembed","provider":"Milk Street Store","version":"1.0","type":"link"}