A. HERE’S WHAT’S INSIDE OF YOUR KIT:

1. A PACK OF TWIN MARQUIS N DUMPLING WRAPPERS

These are our favorite dumpling wrappers! They’re thicker and most similar to homemade wrappers. Made in Brooklyn, NY. Allergens: Gluten. 

2. A PINT OF YOUR CHOSEN FILLING

CHEDDAR SCALLION POTATO DUMPLING FILLING

This is our spin on a fan-favorite potato filling inspired by our Jewish-American neighborhood of Brookline, MA. Please refer to the label on the container for ingredients and allergens. This filling is fully cooked. 

SEASONAL PORK FILLING 

Our pork filling is made with pasture-raised pork from Lucki 7 Farm in Rodman, New York. Please refer to the label on the container for ingredients and allergens. This filling is raw and should be used as-is to fill your dumplings. 

SEASONAL VEGAN DUMPLING FILLING

Vegan friends, we’ve got you covered! Always home-made, always delicious. Please refer to the label on the container for ingredients and allergens. This filling is fully cooked. 

3. OUR FAMOUS HOUSE-MADE DIPPING SAUCE 

SOY MAPLE SAUCE

The Mei Mei sauce that launched a thousand ships. Great for dipping your dumplings and...pretty much anything else. No need to freeze - it will keep in the fridge for like any of your favorite condiments. Ingredients: gluten-free soy sauce, vinegar, maple syrup, sugar, ginger. garlic powder, pepper flakes, xantham gum.

OR

APPLE CHILI SAUCE

Move over, duck sauce! Our sweet and tangy apple chili sauce will rock your taste buds. No need to freeze - it will keep in the fridge for like any of your favorite condiments. Ingredients: apple sauce, vinegar, salt, dried apricots, sugar, pepper flakes.

BONUS: LAMINATED FOLDING INSTRUCTIONS

As a little something to remember us by, we’ve included some dumpling folding instructions that you can use when you host your own dumpling party!

B. DEFROST YOUR FILLING & WRAPPERS 1 DAY BEFORE

1. PREFERRED DEFROST METHOD

Remove the filling and dumpling wrappers from the freezer a day before class and leave them in the refrigerator to thaw. Allow up to 12 hours to thaw.

2. RAPID THAW METHOD

Forgot to defrost your filling and wrappers? Never fear, use your microwave in a pinch.

RAPID THAW - WRAPPERS

1.  Take your wrappers out of the packaging and discard all plastic wrap and styrofoam and place the stack onto a microwave-safe plate.

2. Soak a paper towel in water and wring it out until it doesn’t drip

3. Place on a damp paper towel on top of the wrappers

4. Microwave on a defrost setting (input the weight as 1/2 lb if required)

5. Check the wrappers every 30 seconds as they begin to defrost. You’re aiming to microwave them as little as possible. The wrappers are ready when they are moist and soft. Avoid dry and cracked edges.

RAPID THAW - FILLING

1. Take your filling out of the freezer and pop the lid off

2. Make sure the lid is not loosely covering the filling container (to let steam escape)

3. Microwave on a defrost setting (input the weight as 1/2 lb if required)

4. Check the filling every 30 seconds. You’re aiming to get microwave it as little as possible. It should be soft enough to spoon.

5. Once fully defrosted, store in your refrigerator until you’re ready to use.

C. GATHER YOUR EQUIPMENT & KITCHEN STAPLES

All Set! We’ll see you in class!

Cookbook Preparation Instructions

Welcome, brave cook! With a little preparation before class, the dumpling possibilities for you are limitless!

In order for you to get maximum enjoyment out of class time and some insanely delicious dumplings, please make sure you read the complete class preparation instructions.

Ahead of class:

A. Prepare a batch of Hot Water Dough or Buy Wrappers (1 Day Before Class)

B. Make your filling (Before Class)

C. Gather your equipment

A. PREPARE DOUGH OR BUY WRAPPERS (1 DAY BEFORE CLASS)

Option A: Make your wrappers from scratch

The super simple recipe for Hot Water Dough is on page 57. One batch makes 25 - 30 circular wrappers, so double the recipe if you really want to get the party started.

1. Once you’re ready to use your dough, bring it to room temperature

2. Flour your work surface and roll out the dough to about 3mm thick (2x as thick as a quarter)

3. Cut out about 20-30 circles with a cookie cutter or pint glass and set them aside for class.

Making gluten-free wrappers? Substitute the flour with Cup4Cup or a similar gluten-free flour 1:1. Note that you may need to add a little more water to your dough.

More of a visual learner? Here’s the Hot Water Dough Video Tutorial

Option B: Buy circular wrappers

Short on time? Dumpling wrappers are easy to find at Asian grocery stores in the fridge or freezer section. Anything goes! We recommend 1 pack per person.

If you buy square dumpling wrappers, use a cookie cutter to make perfectly round discs.

B. PREPARE YOUR DUMPLING FILLING (1 DAY BEFORE CLASS)

The possibilities are endless. Check out the recipes in pages 62-73 of your cookbook or come up with your own! Almost anything has the potential to become a signature dumpling filling (Leftover cheesy mashed potatoes? Yes, please!) as long as it has a little bit of fat and moisture. Once you prepare your filling, cover and refrigerate it. Note that you should not cook pork, lamb, beef, or chicken fillings, they will go into the dumplings raw. Why? If you pre-cook meat fillings they’ll completely dry out when you cook your assembled dumplings - not so tasty.

OPTIONAL: MAKE A DIPPING SAUCE

Consider the basic dumpling sauce on page 15 a starting point for the sauce of your dreams. Elaine (aka. Mother of Mei Mei), who eats a low-sodium diet, leaves out the soy sauce in favor of some water and a pinch of sugar. If you have very fatty, meaty dumplings, try increasing the amount of black vinegar. If you like it spicy, add in more chili sauce or sriracha or the hot sauce of your choice. Feeling fancy? Our signature Soy Aioli on page 23 will take your dumplings to the next level!

ALL SET! WE’LL SEE YOU IN CLASS!

COOKING & STORING YOUR DUMPLINGS

Your instructor will cover this in class but here are complete cooking and storing instructions for you to reference whenever you throw your own dumpling party!

Below you’ll find our top 3 favorite ways to cook dumplings. Just remember that the internal temperature of your dumplings should read 165°-175°F. Higher temperatures are fine too, just make sure to remove the dumplings before they overcook. No thermometer? No problem! Just cut a cooked dumpling open and test for doneness.

PAN-SEARING

1. Add 1 tablespoon of neutral cooking oil to a pan over medium heat. You want the oil to coat the bottom of the pan without any pooling. Heat until the oil is shimmering but not smoking. 

2. Place your dumplings in the pan so they are not touching and turn your heat down to medium-low.

3. Turn the heat to medium-low and grab the lid to your pan and about ¼ cup of water. Shielding yourself with the lid, pour the water into the hot pan – it will steam and sizzle, so be careful there isn’t too much oil in the pan to spatter all over the place.

4. Place the lid down over the pan so the steam cooks the top of the dumplings and let simmer for 6-8 minutes (10-12 minutes if cooking raw dumplings from frozen).

5. Check periodically to see if there is still water in the pan.

6. Uncover the dumplings and let the rest of the water evaporate and the bottoms crisp to a light golden brown.

7. Serve with your favorite sauce and enjoy!

STEAMING

1. Pour about 2 cups of water into your pan of choice. There should be about ¾” of water in the bottom.

2. Bring your water to a boil.

3. Grease or line your bamboo steamer basket with parchment paper, cabbage leaves, so the dumplings don’t stick.

4. Carefully place the bamboo steamer into or on top of the pan. Bamboo steamers come in all sizes, so as long as the holes on the bottom of the basket don't droop over your pot you’re good to go.)

5. Remove the lid and check the temperature of the dumplings. If you have more than one layer of steamer baskets, temp the top basket. 

BOILING

1. Fill a small stock pot ¾ of the way with water.

2. Add salt to taste and a tablespoon of neutral cooking oil to the water.

3. Place the pot on stove and bring to boil.

4. Add you dumplings and boil them until they float - usually 2-3 minutes if freshly made or 4-6 minutes if frozen.

5. Test a dumpling to make sure it’s completely cooked through.

6. Strain and serve with your favorite sauce!

STORING

You can store cooked dumplings in your refrigerator for up to 2 days. If you would like to save raw or cooked dumplings for later, we recommend freezing them. They will keep frozen for 2-3 months.

To freeze your raw or cooked dumplings:

1. Place the dumplings onto a baking tray that’s been oiled or covered with parchment paper.

2. Make sure the dumplings aren’t touching so they don’t stick together.

3. Stick the baking sheet in the freezer until the dumplings are frozen solid (2-3 hours minimum)

4. Pack the frozen dumplings in a Ziploc bag or other storage container.