Dumpling making

Mida teed

Dumplings are made to be made in a crowd. The host starts with the filling, meat, vegetables or both, and shows you how to roll thin wrappers from a simple dough. Then come the folds: the half-moon, the pleated crescent and a more ambitious one for the show-offs. Trays fill up fast, the steamers or pans go on, and everyone compares their pleating while the first batch cooks. Most classes end with a sit-down feast and dipping sauces.

Mida koju kaasa saad

A plate of your own dumplings, the recipes and folding skills that work with any filling.

Kellele sobib

Groups who like chatting while they work, new-joiner sessions and relaxed team socials. Easy to adapt for vegetarian and vegan guests.