DIM SUM - AUTHENTIC AND EASY
April 26 Saturday, 11 am - 2pm $55
April 27 Sunday, 11 am - 2pm $55
Guest chefs Brenda and Clara
Dim Sum means “touch the heart”;. Come learn the art of making traditional dim sum that will
touch your heart. Guest chefs, Brenda and Clara, have a long history of enjoying dim sum in
California and Hong Kong.
If you’ve ever wondered how to make Chinese dim sum, you’ll discover that it’s doable by any
home cook. Traditional cooking methods of steaming, pan frying, and deep frying will be used.
In-class discussion will include whether recipes can be adapted to vegetarian or gluten-free
options. But, not all options will be made in class.
Two different sessions with different menus are offered. Sign up for one or both classes. A
light lunch of the items you cooked in class is included
DIM SUM CLASS - Session 1
May 9, 2026
Sticky rice with Chinese sausage (lap cheong) and dried mushrooms
Siu mai (steamed shrimp and pork dumpling)
Shrimp-stuffed bell peppers
Shrimp-stuffed tofu
Sweet sesame rice balls stuffed with red bean or lotus paste
DIM SUM CLASS - Session 2
May 10, 2026
Pot stickers (pork and vegetables)
Har gau (steamed shrimp bonnets)
Fried egg rolls (vegetarian)
Ham sui gok (glutinous rice dumplings with pork filling)
Chinese egg tarts
Note: menu items are subject to change if ingredients are unavailable.
12 seats at our counter
DIM SUM - AUTHENTIC AND EASY
April 26 Saturday, 11 am - 2pm $55
April 27 Sunday, 11 am - 2pm $55
Guest chefs Brenda and Clara
Dim Sum means “touch the heart”;. Come learn the art of making traditional dim sum that will
touch your heart. Guest chefs, Brenda and Clara, have a long history of enjoying dim sum in
California and Hong Kong.
If you’ve ever wondered how to make Chinese dim sum, you’ll discover that it’s doable by any
home cook. Traditional cooking methods of steaming, pan frying, and deep frying will be used.
In-class discussion will include whether recipes can be adapted to vegetarian or gluten-free
options. But, not all options will be made in class.
Two different sessions with different menus are offered. Sign up for one or both classes. A
light lunch of the items you cooked in class is included
DIM SUM CLASS - Session 1
May 9, 2026
Sticky rice with Chinese sausage (lap cheong) and dried mushrooms
Siu mai (steamed shrimp and pork dumpling)
Shrimp-stuffed bell peppers
Shrimp-stuffed tofu
Sweet sesame rice balls stuffed with red bean or lotus paste
DIM SUM CLASS - Session 2
May 10, 2026
Pot stickers (pork and vegetables)
Har gau (steamed shrimp bonnets)
Fried egg rolls (vegetarian)
Ham sui gok (glutinous rice dumplings with pork filling)
Chinese egg tarts
Note: menu items are subject to change if ingredients are unavailable.
12 seats at our counter
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