Enjoy a Dim Sum treat anytime with Shrimp Dumplings and Homemade Chili Oil. In this class, we’ll prepare both the gyoza and the chili oil.
This list will provide you with 18-20 finished dumplings.
3⁄4 inch piece of ginger
2 cloves peeled garlic
1 fresh chile (like red or green jalapeno, serrano, or be bold with a couple of red Thai chilies)
12 ounces shrimp, shelled and deveined
1 small bunch of cilantro
18-20 round dumpling wrappers or gyoza wrappers
a scant amount of grapeseed or other neutral oil
3 tablespoons Black Chinese vinegar (it’s the best, but you can also use rice vinegar or apple cider vinegar)grapeseed oil
star anise pods
whole black peppercorns
2 garlic cloves
Sichuan pepper flakes (or crushed red pepper flakes)
You’ll need a food processor (or you can hustle in class to chop ingredients by hand)
a non-stick skillet
a small to medium pot, mesh strainer, and clean jar with lid (or similar vessel)
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