Dim Sum

We took a Dim Sum cooking class the other day. It was my sister, mom and grandma. The teacher was the cutest little asian lady who loved my grandma- they became best friends. haha the class was a blast! And we made amazing Potstickers, Phoenix Eye Dumplings, and Curry Puffs. 

Look how cute they are! (My grandma is on the right.) The teacher's name was Rebekah Lin Jewell. She was hilarious!! 


Pot Stickers: 
1 1/2 lbs ground beef
1 tbsp ginger, minced
1 tbsp garlic, minced
2 teaspoons salt
2 tbsp soy sauce
1 teaspoon sugar
4 teaspoons cornstarch
2 tbsp water
3 tbsp water
3 tbsp sesame oil
1 1/4 lbs Napa cabbage
2 round packages of wonton wrappers or homemade wrappers (She taught us how to make our own)


Chop the Napa cabbage by hand or using a food processor. Squeeze the excess liquid from the cabbage. Set aside. 
Filling: Put the ground beef, ginger, garlic, salt, soy sauce, sugar, and cornstarch in a large mixing bowl. Stir water into meat mixture gradually, then add chopped cabbage and sesame oil. 
Making the dumplings: Place about 1 tablespoon filling into the center of each wonton wrapper.  Fold and brush edges with water (or egg wash) to seal. 
Cooking: Pan fry in 2 tablespoons oil until bottom turns brown. Then add 1/4 cup water, turn to low heat, and cook until water has evaporated (about 5 minutes). Uncover, add 1 tablespoon oil and let dumplings fry 2 minutes longer. 






Rebekah and our new friend, Bob who was the fearless leader of our group! 






Here are our shrimp dumplings we shaped as "Shumai", my favorite!! These were steamed. YUM!








The Falletti/Wong women in the kitchen. Great family bonding time and perfect way to get in touch with our asian roots!!