During this fun class, we will make these delicious little parcels (pork or tofu) from scratch so you can replicate at home and enjoy in the comfort of your own home anytime you like.
DurationI don’t know about you, but when we eat out at our favorite Dim Sum restaurant these delicious little gems fly off the plate, there just never seems to be enough!
During this fun class, we will make these delicious little parcels (pork or tofu) from scratch so you can replicate at home and enjoy in the comfort of your own home anytime you like. For dessert we will make this simply delicious, creamy, No Churn Ice Cream, to put you in the mood for the summer months!
Hi I’m Claire the founder of Cooking With Company, this is a quick version of my story so far! Hailing from the NE of Ireland I’ve settled in the US via a stint in Helsinki and many years in London.
My background was in the world of corporate media and telecommunications. When I moved to NYC my eldest daughter, Molly was one and after a career break I decided to follow my passion and enrolled in Culinary School.
As a Pastry Arts Graduate from The wonderful Institute of Culinary Education, NYC, I worked in the kitchens of some of the most highly esteemed, Michelin Star restaurants in Manhattan under some phenomenal chefs.
It was a tough few years being a new mom and working such crazy hours. Then my younger daughter, Lucy decided to enter the scene. Like a lot of mothers, I realized this lifestyle wasn’t sustainable, I put my career on the ‘back burner’ and became a full-time mom.
We moved to Portland, Oregon in 2014, my children are now teenagers and no longer need me around quite as much. With the full support of my wonderful fam, I’ve decided to invest in the next chapter of my career.
Whilst trying to decide how best to get back into the job market, I just knew it had to involve food but couldn’t face starting at the bottom all over again. I’m in my element when talking, or for that matter, thinking about food. I’ve barely finished one meal when I’m thinking of my next.
For me, there is no better way to show someone you care than cooking for them or sharing one of your most lovingly developed recipes. This is where the concept of Cooking With Company came from.
What could be better, I get to have small groups of foodies over to my beautifully designed kitchen, show them how to cook some of my favorite dishes, and at the end of our session, sit down and enjoy the fruits of our labor together. If this sounds like your jive you’ve come to the right place!
Cooking with Company offers in-person cooking classes specializing in small class sizes for hands-on teaching and individual attention!
Tibetan Momos, Chinese Shumai, Pot Stickers and Har Gow, Italian Gnocchi, Japanese Gyoza, American sweet and savory dumplings, Polish Perogis and Indian Samosas are a few of the variations of those delightful pieces of dough we call dumplings.
Traditional Dim Sum is a style of Chinese cuisine prepared as small bite-sized portions of food traditionally served in small steamer baskets or on small plates. Dim sum is also well known for the unique way it is served in some restaurants, whereby fully cooked and ready-to-serve dim sum dishes ar...
Date Night: Chinese Dumplings is offered by the gourmandise school. Chicken and chive potstickers classic pork shumai veggie stir fry soy vinegar dipping sauce.Â
No need for take out menus once you've mastered the art of making this Chinese meal. You'll learn to fill and fold the dumplings for soup; create egg rolls from scratch; and produce two simple but delicious main courses.
This course describes common procedures used to prepare stock, ingredients used in making stock, and explains the function of a stock in making sauces and soups.
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