Okay, so recently I got super into the idea of making my own dim sum. Like, legit, from scratch. I’ve always loved eating it, but the thought of actually crafting those little dumplings and buns myself? Kinda intimidating, but also, super appealing. So, I did what any sane person would do: I Googled “dim sum classes near me“.
First off, the search results were kinda overwhelming. There were like, proper culinary schools offering full-day workshops, fancy restaurants doing demo-style things, and even some community centers with super cheap, bare-bones options. I scrolled through a bunch, reading reviews and trying to figure out what vibe I was going for. I wasn’t trying to become a professional chef or anything, just wanted to learn the basics and have some fun.
I ended up picking a place called “Taste of Asia Cooking Studio”. The reviews were good – people said the instructor was patient and the classes were hands-on. Plus, the pictures on their website looked delicious. They had a “Dim Sum 101” class that seemed perfect for a newbie like me. Booked it online, easy peasy.
The day of the class, I was kinda nervous! Walked into the studio, and it was surprisingly chill. There were maybe 10 other people, all ages and backgrounds. The instructor, Chef Mei, was super welcoming and had a great sense of humor. She started by explaining the different types of dim sum, the key ingredients, and some basic techniques. We talked about everything from the right kind of flour for the dough to the best way to pleat a dumpling.
Then came the fun part: getting our hands dirty. Chef Mei walked us through making siu mai (those little pork dumplings with the open tops), har gow (shrimp dumplings with the translucent skin), and char siu bao (barbecue pork buns). We started with the dough, which was way more challenging than I thought. Kneading, resting, rolling – it was a whole process. I definitely didn’t get it perfect on my first try, but Chef Mei was super helpful, showing me how to adjust the consistency and get the right texture.
The fillings were next. We chopped veggies, seasoned the meats, and learned about different flavor combinations. The har gow filling was surprisingly simple – just shrimp, bamboo shoots, and some seasonings. But the char siu bao filling was a little more involved, with the sweet and savory barbecue pork.
Then, the real test: assembling the dim sum. Pleating the har gow was definitely the trickiest part. I watched Chef Mei do it, and it looked so effortless. But when I tried, my dumplings looked more like mangled blobs than delicate, translucent creations. But hey, practice makes perfect, right? The siu mai were a bit easier to assemble, and the char siu bao just involved wrapping the dough around the filling.
Once we had a whole tray of dim sum ready, Chef Mei steamed them up. And let me tell you, the moment when we finally got to taste our creations? SO satisfying. They weren’t perfect, but they were delicious! And knowing that I had made them myself? That was a pretty cool feeling.
The class ended with everyone happily munching on their dim sum and swapping tips and tricks. I walked out of there feeling like a dim sum master (okay, maybe not a master, but definitely a competent amateur). I even bought a little bamboo steamer on the way home, ready to put my new skills to the test.
Overall, taking that dim sum class was such a fun and rewarding experience. I learned a ton, met some cool people, and ate some amazing food. If you’re thinking about trying it, I say go for it! You might surprise yourself with what you can create. Now, excuse me while I go attempt to recreate those har gow…