Saturday, September 23, 2017

Homemade Chinese dumplings, wontons and buns are easier than you thought!

Phyllis Louise Harris
September/October 2017

I picked up some steamed dumplings at a wok station in a local supermarket recently. It reminded me how much fun they are to make them at home and how much better they taste than take-out! Now you, too, can make homemade dumplings, wontons and buns with the expert guidance of some local cooking teachers.

Chinese native Ada Dong is offering three different classes in dumplings through the Minneapolis Community Education Adult Enrichment program.  On October 17, 6:15 – 8:45 pm at the Southwest center, she will help you create ZongZi, a sticky rice dumpling wrapped in bamboo leaves. Cost is $25 plus a $15 food fee.
On November 20, 6 – 9 pm, at the Lake Harriet center she will help you master pan-fried dumplings and cost is $29 plus a $10 food fee.

And, on November 29 from 5:45 – 8:45 pm at the Southwest center she will help you tackle pot stickers, momo water dumplings and tapioca-pearl bombs. Cost is $29 plus $10 supply fee. For more information or to register go to , adult enrichment programs, or call 612-668-3939.

For Chinese wontons and potstickers there is a class at St. Louis Park Community Education, Lennox Community Center kitchen, October 16, 6:30 – 9:00 pm at a cost of $25 plus $14 food fee. Or try steamed buns on December 4, 6:15 – 9:15 pm for $25 plus $14 food fee. For more information go to or call 952-928-6442.

One of the nicest things about homemade dumplings and buns is they can be formed then frozen to cook later in just a few minutes. You can also learn how to make them with the step-by-step directions in the classic cookbook, Florence Lins Complete Book of Chinese Noodles, Dumplings and Breads, published in 1986 by William Morrow. Now out of print, used copies are still available from Amazon and in local used bookstores. In it Florence takes you step by step through the process and gives you a wide variety of fillings and sauces. She also explains the methods for making the dough by hand or with a food processor.

The book also includes homemade noodles, spring rolls, steamed buns, pancakes, breads, wontons, and my favorite, mushroom puffs. These light, flaky bites of heaven can also be frozen to heat and serve in just a few minutes.

So why settle for take-out when homemade is better and not that hard to do. Happy cooking!


Read more about Asian food in Minnesota and try more than 160 recipes in Asian Flavors: Changing the Tastes of Minnesota since 1875, in bookstores and on

Buy online: Asian Flavors: Changing the Tastes of Minnesota since 1875

Watch the EMMY® award winning “Asian Flavors” television show based on the book on tpt MN. Check local TV listings for broadcast times or view the show streaming online at:


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