Hidden Gems of Dim Sum
Did you know that Dim Sum literally means "lightly touch your heart"? It lovingly refers to the bite-sized, handmade wonders traditionally crafted fresh by dim sum chefs in the wee hours of the day to cater to the loyal breakfast crowd. Join this class to explore the wonderful hidden gems of dim sum that go beyond your typical dumplings.
Unlock the secrets of crafting the smooth and irresistible texture of Tsai Cheung Fun 齋腸粉 (Steamed Rice Rolls with Dried Shrimp and Scallion) using only the finest stone-milled rice flour. Master the classic velveting technique to protect and tenderize the meat, recreating the classic Tsing Pai Gwat 蒸排骨 (Spicy Steamed Spareribs). Also popular as a classic street food in Hong Kong, Tsin Yeung Saam Bo 煎釀三寶 (Stuffed Vegetable with Homemade Prawn Paste) is literally and wonderfully translated as "pan-fried and stuffed three treasures". Homemade fresh prawn paste is skillfully stuffed into bell peppers, tofu puffs, and eggplants, then pan-fried to perfection and served with homemade black bean sauce. Since dim sum has traditionally been a breakfast-only food, no breakfast is complete without a bowl of soul-warming Faan Su Juk 番薯粥 (Congee with Sweet Potato and Goji Berries), the ultimate comfort food for many. To sweeten the experience, savor the long-lost delight of Daan San 蛋散 (Sweet Fried Egg Twist). Translated as "egg brittle," this light and crumbling fried egg pastry is shaped like a twist and drizzled with golden syrup - a dessert that may soon become your new favorite.
This class is taught by Elaine Sher, the founder of Dash of Soy.
Book a class.
New dates are being added all the time. If you don’t see any class dates listed below, pre-register for free so we know what classes to prioritize. You can also book a private event if you have at least 4 people in your group.
All sales are final with no refunds. We need a minimum of 3 students to host a class. If you signed up but we didn’t have enough students, unfortunately we need to reschedule. We will work with you directly to find a new date. Thank you for your understanding.
Please familiarize yourself with our covid policy. Thank you!
Here’s the full menu:
Main:
Tsai Cheung Fun (Steamed Rice Rolls with Dried Shrimp and Scallion)
Tsing Pai Gwat (Spicy Steamed Spareribs)
Tsin Yeung Saam Bo (Stuffed Bell Peppers, Tofu Puffs, and Eggplants with Homemade Prawn Paste)
Faan Su Juk (Congee with Sweet Potato and Goji Berries)
Daan San (Sweet Fried Egg Twist)
During this class, we will prepare and cook from scratch all 5 courses on the menu.
Throughout the process, we will pause to introduce new and lesser-known ingredients that are easily found in the greater Seattle area.
We will share family and travel stories, health benefits, and tips-and-tricks behind each dish on the menu.
The small-class setting means all students are encouraged to ask questions and discuss potential variations for each dish that will make it more accessible and adaptable in everyday cooking.