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Celebrate the Year of the Tiger with Chef Pat Newton. In this interactive dumpling workshop Chef Pat will teach you how to wrap up these little bundles of joy. You will learn two of his favorite fillers, and a dipping sauce that will have you licking the plate.

You will be cooking these dumplings two ways: one steamed and one pan fried; and will serve them with a tangy and soy dipping sauce that has just the right amount of heat.

虎年大吉 — Wishing you luck in the year of the Tiger!




Please follow the MISE EN PLACE instruction prior to the class, so you’re all set to start cooking!


  • 1 large, 1 medium frying pan

  • Large cutting board

  • Large chef knife

  • 1 large, 1 medium mixing bowl 

  • 1 spatula

  • Wooden spoons 

  • Grater/microplane

  • Dipping bowl* 

  • Steamer basket / bamboo steaming basket * 

  • Spoons 

  • Chop sticks* 

  • Serving plates 

  • Baking tray

  • Silicone mat / parchment paper / tin foil  

  • Blender / food processor* 

  • *Optional



  • 20 dumpling wrappers (wonton wrappers can be substituted)

  • 2 cups mixed mushrooms (oyster, shitaki, cremini ), chopped.

  • 1/2 onion, diced

  • 3 napa cabbage leaves

  • 3 garlic cloves, minced 

  • 2 tbsp fresh ginger, minced

  • 1 bunch fresh chives, minced 

  • 1 tbsp soy sauce

  • Fresh black pepper & salt

  • Olive Oil

  • 1 tbsp Chinese 5 spice (A combination of cayenne pepper, cinnamon, and ground cloves can be a workable substitute)


  • Chop: mushrooms 

  • Dice: onion 

  • Mince: garlic and ginger (if not bought minced), chives


  1. Heat a large frying pan and add a few good splashes of olive oil. 

  2. Add mushrooms & napa cabbage. 

  3. Sauté and sweat for 3-5 minutes till softened. 

  4. Add garlic, ginger and continue sautéing for 1 minute over medium heat till fragrant. 

  5. Add soya sauce, 5 spice, salt, pepper and chives. Stir well to mix and give it a taste. 

  6. Adjust seasoning and take off the heat. 

  7. Transfer to a blender and pulse it a few times to make it sticker. Allow to cool. 

  8. We’ll cover two fun and flavor packed styles of folding and securing these dumplings using the wrappers in the workshop. 

  9. Once the dumpling are wrapped, set up a double boiler basket or a dim sum bamboo basket. Bring a bit of water in a frying pan to a boil. set the basket on top. The water should not be touching the basket where the dumplings would be. Load the basket with dumplings, cover with a lid and steam for 3 minutes. 

  10. Serve with fresh chives and dipping sauce.



  • 20 dumpling wrappers (wonton wrappers can be substituted)

  • 1/2 lb ground pork

  • 1/2 lb ground chicken

  • 2 tbsp lemongrass paste

  • 2 green scallions (green onions), sliced

  • 1/2 bunch cilantro stems, minced + leaves to garnish 

  • 3 cloves garlic, minced 

  • Zest of 1 lime 

  • 2 tbsp corn starch 

  • 1 tsp sesame oil 

  • 1/4 cup black & white sesame seeds 

  • Freshly cracked salt & black pepper 


  • Slice: green scallions/green onion

  • Mince: garlic (if not bought minced), cilantro 

  • Zest: one lime (use juice of this lime for the dipping sauce)


  1. In a large mixing bowl add ground pork and chicken. Give it a good stir with a large spoon. 

  2. Add lemongrass, green scallions, garlic, cilantro stems, lime zest, salt & pepper. Mix well with a spoon till the mixture is sticky and all the ingredients are well dispersed. Keep chilled until ready to fill the dumplings. 

  3. We’ll cover the traditional way to fold and seal these dumplings in class. Once folded dip the bottom of the dumplings in the sesame seeds. Place the dumplings in a large frying pan. 

  4. Heat a large frying pan and add a few tbsp of water. Bring the water to a boil and cooked till the water has evaporated. 

  5. Add a drizzle of oil and keep the dumplings on the hot pan for an extra 2-3 minutes till the sesame seeds get crispy. 

  6. Serve the dumplings on a plate and garnish with thinly sliced green onion and cilantro leaves. Serve with dipping sauce.



  • 1/4 cup soy sauce 

  • 1 tbsp brown sugar 

  • 1 tsp fermented garlic & chili paste (Sambal Oelek)

  • 1 tbsp water 

  • 1 tbsp rice wine vinegar 

  • 1/2 tsp sesame oil 

  • Juice of 1 lime


  1. Add all of the ingredients in a medium sized mixing bowl. Whisk with a fork or whisk till well mixed. Taste the sauce and adjust to your liking if needed. 

  2. Pour the sauce into dipping bowls and serve with dumplings.