Please join us for an interactive cooking masterclass and conversation with I-House Alumna 88’ Joanna C. Lee and Ken Smith. Joanna and Ken will show you to how to make Pan-Fried Chinese Dumplings. The Chinese dumpling (or "jiaozi") has many cousins around the world, from the Polish pierogi to the Italian ravioli and the Persian manti. Shapes and fillings may change from culture to culture, but the idea of filling dough and serving them either boiled, baked, steamed, or fried has been a near-universal culinary delight.

In preparing this Chinese home delicacy, we'll aim for the "medium" skill level, mixing a vegetarian filling (eggs, tofu, leafy greens), wrapping them and crimping them in dough, preparing them as guotie (translated directly as "pot stickers"), which merges both steaming and frying. While exploring the history of this dish, we'll also look at the history of Chinese immigration to America and how Chinese-American food evolved with the times.

We encourage everyone to join us and cook along and prepare this special Friday night meal!

The Zoom link will be sent a few days before the event.

Current Residents ONLY: If you would like to cook with us, I-House will provide you a COMPLIMENTARY kit with the ingredients! Please sign up by Wednesday, March 31st. Registration is required if you would like to receive a complimentary kit (if you do not sign up by the 31st, you'll be ineligible to receive a kit)!

Invited Guests: If you would like to cook with us, you may purchase the below ingredients from your local grocery store:

FILLING:

4 eggs
Ginger (2 oz is plenty, peeled and finely diced)
4-5 pieces of Shiitake Mushroom (please soak in water in the fridge overnight) Dried Shiitake Mushroom - 4 oz – Asian Veggies (asian-veggies.com)
Shanghai baby bokchoy (1/2 lb) Shanghai Baby Bok Choy - 2 Lbs (上海菜) – Asian Veggies (asian-veggies.com)
Garlic chives (1/2 lb) Garlic Chives - 1 Lb (韭菜) – Asian Veggies (asian-veggies.com)
Firm tofu (1 package) Tofu Sansui - 16 oz – Asian Veggies (asian-veggies.com)

(Makes about 40 dumplings)

WRAPPERS:

Dumpling wrappers/Shanghai Style (1 package -- about 40 pieces) Twin Marquis

CONDIMENTS & DIPPING SAUCE:

Sesame oil (3 fl oz)
Light soy (6 fl oz)
Sugar (1 teaspoon -- for seasoning the shiitake mushrooms)
Salt (2 teaspoons is plenty)
White pepper (2 teaspoons is plenty)
Chinese black vinegar (3 fl oz) Chinkiang Black Vinegar Chundan - 18.6 oz – Asian Veggies (asian-veggies.com)
Chili paste (1 fl oz or a little more, for those who like it hot!) Sambal Oelek - 8 oz – Asian Veggies (asian-veggies.com)
Cooking oil (2 fl oz of vegetable or canola oil)

COOKING IMPLEMENTS:

2 mixing bowls (one small one for the eggs, one big one for mixing the filling)
1 small dish (filled with water to wet fingers)
1 Flat frying pan with lid
1 Sheet pan or cutting board
1 Slicing Knife

If you have any questions, email us at Programs@ihouse-nyc.org.

We hope you can join us!

Tonight! Virtual Cooking Masterclass with Joanna C. Lee and Ken Smith