Milk Street Digital Class: How to Eat Dumplings in Hong Kong

What’s on the Menu: 
Homemade Dumpling Pastry 
Pak Choi & Kale Dumplings + The “Fat Cat” Fold
Wonton Braised Noodles with Tobiko + The “Jellyfish” Fold 

If 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 “Jeremy Pang’s Hong Kong Kitchen,” 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. 

With 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.