Full Day Introduction to Dim Sum

About this course

The class introduces core techniques for preparing dim sum, including cutting, slicing and chopping with a Chinese cleaver, and several methods for wrapping and sealing jiaozi dumplings. It also covers steaming in bamboo baskets set in a wok, with attention to heat and timing, alongside fundamental Chinese seasonings and sauces. Participants prepare ingredients at individual chopping stations, while hob-based cooking is carried out in pairs. Chefs provide guidance on techniques and ingredients throughout the session.

What you'll learn

• Use a Chinese cleaver for cutting, slicing and chopping ingredients
• Wrap and fold jiaozi using different techniques and create a secure seal
• Steam dim sum in bamboo baskets using a wok
• Control steaming heat and timing
• Apply basic Chinese seasonings and sauces to dim sum dishes

Is this course right for you?

The course is labelled Beginner, indicating an introductory focus on fundamental dim sum preparation. Participants work individually during preparation and in pairs at the hob, within classes that typically contain 6 to 12 students.

• Hob-based cooking is carried out in pairs
• Classes typically contain 6 to 12 students

Before you go

• Participants are advised to bring a container for taking home leftovers.
• The menu may include nuts, shellfish and egg. Alternative recipes and ingredients can be offered for allergies.
• Vegetarian requirements can be accommodated.