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Dumpling Making

By   Eve Bergazyn

Experience Details

  • 60 mins
  • Includes shipping of product required for the experience
  • Requires days shipping lead time

In this one-hour class, we'll make dumplings from scratch beginning with a two-ingredient dough. Then we'll make a meat (or plant-based protein) and celery filling, and we'll get right into filling our dumplings. Chef Eve will show you a few shaping options, and then you'll cook and eat your dumplings, steamed, fried, or boiled. We'll round the class off with a simple and tasty dipping sauce, and you'll eat your dumplings together at the end!

What you need to bring to the experience?

  1. rolling pin
  2. baking sheet
  3. steamer or pot and colander (optional)
  4. medium-large bowl
  5. Knife and cutting board

What to expect on the day of experience

We'll start the class by boiling our water, and then mixing the dough. We'll then make our fillings, shape, then cook and eat dumplings. No need to prep anything in advance!

Cancellation Policy

Full refund on cancellations 4+ weeks in advance

Half refund on cancellations 4 weeks in advance

No refund on cancellations after 3 weeks in advance

Additional Information

Shopping list: 2 cups all-purpose flour 6 oz. ground pork, beef, chicken, or ground plant-based protein 1 stalk celery 2-3 green onions 2 cloves garlic Fresh ginger 1/4 cup + 1 1/2 tsp. soy sauce 1/4 cup rice vinegar 1 tsp. sesame oil 1 tsp. honey Salt & pepper


Just buy your ingredients. :)
Yep! We can assign someone as host, and you can stay in the Zoom room as long as you like.
I also use Google Meet and WebEx.
Any kind you want, really: ground pork, beef, chicken, turkey, lamb, or plant-based protein.

How it works

On booking confirmation, we will email you a Zoom link with all the details.

About the Host


Flat fee* $295

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Total $295.00

*(Exclusive of Taxes)

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Eve Bergazyn

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Chef Eve attended NYC’s French Culinary Institute, then worked in Michelin-starred A Voce as a pastry cook. She worked her way up to Pastry Sous Chef at Tom Colicchio’s Craft, then became Pastry Chef of 3 restaurants in Queens, where she transitioned to cooking. When she was Chef at Vesta, they made it onto Zagat’s top 50 restaurants list. Eve moved to remote Alaska as Pastry Chef of an adventure lodge and taught cooking classes to guests. Eve is now in LA teaching and cooking privately.