Vegan Jade Dumplings With Preserved Radish Chilli Sauce Making Class
It tastes amazing ( with many textures mixed! ) and looks stunning - Yes, all natural colourings form plant based ingredients!
Join this class to learn 2 different folding techniques and serve up with a traditional "preserved radish chili sauce" which will also be taught in class!
*Class Cancellation Policy applies, please refer to the bottom of page
WHAT WILL YOU LEARN?
- How to make a vegan decorative dumpling from scratch
- How to make the filling (taro, fungus, dried mushroom, carrot, jicama)
- 2 different techniques to fold the dumplings
- How to make the Preserved Radish Chilli Sauce
WHAT WILL YOU TAKE HOME?
- dumplings made in class
- Pen/Paper (iPad etc.)
- a container to bring your dumplings home
Length of class: 2.5 hours
JOIN WITH YOUR HELPER?
With just +100HKD, you can bring along your helper. Please inform us once you confirmed your booking, arrangements can be made accordingly.
CLASS CANCELLATION POLICY
We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.
*The policy applies to sign-ups within the 7-day period before the scheduled event
Sanchun Wong is a self-taught Indonesian-Chinese chef who was born in Hong Kong. She started her career in fashion journalism and became food and travel writer for 10 years. Having travelled around the world and tasted signature dishes from street food stores and Michelin-starred restaurants, she discovered her love and passion for food and taught herself everything there is to know about different foods, recipes, and the restaurant industry. She has started the #sanchuncancook project in 2013. #sanchuncancook is about reinventing recipe with a touch of Sanchun personal favour. She is specialising in pastry, adding a twist to traditional pastry with her root of culture.