The origin of Chinese dumplings is dated back to 1800 years ago. A "Medicine Saint" from the Han Dynasty noticed the poor people's ears were frostbitten from the cold winter, so he wrapped mutton, chili, and herbs in dough into the shape of an ear, boiled them and gave them to the poor. The frostbites were not cured, but the idea stayed around. And all around China now, there are various ways of wrapping and cooking the dumplings.
On this food tour + cooking class, you’ll get off the beaten path, sampling from streetside stalls frying up potstickers to a family-owned boiled dumpling spot from China’s frigid northeast.
After sampling fried, steamed, boiled dumplings (and a few extra surprises), you’ll make your way through the leafy former French Concession area admiring local architecture before arriving at a local kitchen to get behind the wok and learn the secrets from a local Shanghainese chef. You’ll make Shanghai’s famous fried dumplings, and leave armed with a detailed and bilingual recipe so you can shop at the Asian market and impress your friends and family with your newfound dumpling making skills after your return home.