Two Award-Winning Guangdong chefs are in Sydney for a few weeks. Learn to fold dumpling from them before they fly home.
| Hands-on experience | Award-winning chefs | Har gow and siu mai | Fun, social and delicious |
What you will get
only
$210
per person
10 and 17 September · 5pm to 9pm
Miele Experience Centre, Bondi Junction
Limited spaces
Presented by Evolution Hospitality Institute in partnership with Miele.
The delicate prawn dumpling with a translucent crystal skin. You learn the hot-water scald that turns the dough glass-clear, how to roll it paper-thin, and how to pleat it so it holds.
The juicy open-topped pork and prawn parcel. You learn the filling ratio that keeps the prawn springy rather than tough, and how to read doneness from the wrapper rather than the clock.
