Cooking Class: Make Epic Vegetarian Dumplings

Enjoy an artisanal take on the classic potsticker in this veggie-based immersive cooking class with Chef Andrew. Instead of the typical pork and cabbage, you'll prepare a flavorful filling by slicing, roasting and seasoning tender butternut squash and wild mushrooms. Then, a hint of fresh sage adds freshness to your filling. Next, spoon a dollop onto homemade squares of dumpling dough, rolled thinly and expertly folded and pleated. Steam or pan fry your dumplings then dunk them into a classic soy-based dipping sauce for the ultimate appetizer or entrée, especially in the Fall.


Menu 


Butternut Squash Dumplings With Soy Dipping Sauce

With plain flour, salt, olive oil, warm water, butternut squash, butter or oil, wild mushrooms, sage and black pepper


Classes on Classpop! are designed to be social events that don't require specific skills or previous experience. Feel free to purchase wine or beer at the venue to enjoy during the class.

Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.

  • Minimum Guests 4
  • Maximum Guests 25
  • Event Duration 2 hours
  • Activity Level
    Activity Level
  • Restrictions Must be 21 years of age or older to attend.
  • LabelsVegetarian, Beginner, Fun, Asian

Reviews Guests Left For This Experience

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james

19 Sep 2024

Wonderful experience informative and fun. Would have liked a bit more hands with knives skills. Will consider attending future events.

Outside Reviews for Chef Andrew

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Chrystal B

02 Jul 2024

Loved the class with Chef Andrew!

$99 $ 55 Per person

all-inclusive: 2-hour class, meal and taxes.


This class does not have any dates.

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Meet your chef

Chef Andrew
Chef Andrew Verified chef

New chef


Chef Andrew believes in creating food that is as delicious as it is nourishing. His passion for food has guided him through his ten years in the culinary industry, working as a chef in various restaurants. He loves using local and sustainable food practices, sourcing ingredients from nearby farms and crafting memorable plant-based dishes. He believes food can create a community and is excited to teach something new to foodies and chefs alike.

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