Hand-Folded Dumplings
There is something deeply satisfying about a tray of dumplings you folded yourself. In this class you will master a tender dough, a juicy filling and six classic pleats – and you will keep the videos to re-watch forever.
In this class
What you will learn
A dough that behaves
The right flour-to-water ratio, how to knead and rest it, and how to roll thin, even wrappers.
Juicy fillings
Choose your filling – classic pork and cabbage, or a vegetarian mushroom version – seasoned to taste.
Six classic pleats
From the simple half-moon to the rope edge and the soup-dumpling twist, step by step.
Steam, boil and fry
How to cook them three ways, including the crisp-bottomed potsticker, plus freezing and storage.
Choose your format
Three ways to take this class
A two-hour live session with the chef and a small group. Cook along in real time and ask anything. Recording added to your library afterwards.
- Ingredient and prep guide sent ahead
- Real-time feedback on your folds
- Friendly time-zone scheduling
- Keep the recording
Seven short step-by-step videos you can start tonight and re-watch forever. Learn at your own speed, pause to chop, rewind the tricky pleats.
- Watch on any device, any time
- Printable recipe and shopping list
- Lifetime access
- Upgrade to a live class any time
The full hands-on experience in a real Fleurieu kitchen, with a shared meal at the end. Dates, venues and prices are on our main site.
- Small group in a real kitchen
- A sit-down meal included
- Choose your venue and date
Next live class
Live Online Dumpling Class – Wednesday 5 August, 6:30pm
Two hours, live from our kitchen to yours. $59 per household – one screen covers your whole household. Book below and your confirmation email will include the full ingredient list, equipment list and your joining link for the online classroom. Date transfers are welcome up to 7 days before class; within 7 days your ticket may be transferred to another person.
The lessons
Inside the self-paced course
- 1
Welcome and your mise en place
- 2
Making the dough
- 3
Two fillings, side by side
- 4
Rolling even wrappers
- 5
The six pleats
- 6
Cooking three ways
- 7
Dipping sauce, freezing and storing
Good to know
Dumpling class questions
Do I need special equipment?
No special equipment is required. You need a bowl, a rolling pin or a sturdy bottle, a sharp knife and a steamer or a frying pan with a lid. We send a simple equipment and ingredient list before the class, with easy substitutions.
Can I use shop-bought wrappers?
Yes. We teach the dough from scratch, but every technique works just as well with shop-bought wrappers if you are short on time.
Is there a vegetarian option?
Yes. We teach a classic pork and cabbage filling and a vegetarian mushroom and cabbage filling side by side, so you can make either or both.
Can I freeze what I make?
Absolutely. Freeze them uncooked in a single layer on a tray, then bag them once solid and cook straight from frozen. We cover freezing and storage in the class.
Ready to fold?
Pick your format and get cooking. You will keep the videos either way.