ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here

• Zoom link for a private and corporate class may be different because your event organiser may use your own Zoom, Microsoft or other corporate account. 

THE DUMPLING MAGIC BOX 

You will see the kit here:

• Recipe card with QR code to link to video and recipe
• Premium flour
• Chef made Shoyu Tare- Soy Sauce Seasoning jar
• Chef made spring onion oil jar
• Chef made chilli oil jar
• Dry mushroom and noodle
• Bamboo or water chestnut tin
• Special dumpling rolling pin
• Asian chef knife (from Sep 2023 with kit $199)
• Bottle of wine from Yarra valley
• Delivery included within Australia 

ON THE DAY 

• This online Zoom class lasts for 1-2 hours you will need a device with internet connection
• Meet our expert chef and see demonstration of the dumpling-making steps
• You will learn how to make and fold your favourite dumplings
• The recipe will make 20+ dumplings
• Tips and tricks to master dumplings at home.
• Steam or pan-fry dumplings
• In rare situations, we may have to restart the online class. 

WHAT TO BRING?

• Sharp knife and cutting board 
• Sturdy sauté pans with lid (pan-fry) or a large pot with a steamer setup (steam)
• A set of small bowls for your organising your ingredients and a few bowls for mixing
• A spatula, tong, and tablespoons
• Measuring cups, measuring spoons and a digital scale optional
• Cling wrap

SPECIAL DIET NOTES

• Meat eater - the kit will make vegetarian dumplings. You can replace 1/2 quantity with meats such as chicken, pork or prawn.
• Gluten-free - you can opt to have GF soy. Replace 160g wheat flour for supermarket self-raising gluten-free flour for dough + 75ml hot water. Mix well. May need to adjust the water/flour
• Dairy-free - the recipes doesn't include dairy.
• Low sodium. Use less soy sauce.
• Kosher. These are vegan dumplings 
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. We don't include any nuts in our meals. 

HOW WE RUN THE CLASS?

• Learning by doing! You can start cooking at your own pace before and after the actual online class because you can click on the QR code for the video and recipe.
• We will answer your question pre- and post-class by email hello@otaokitchen.com.au. If you made the recipes, you would have more questions for us. We hope this is one of your favourite dishes for some time!
• We recommend you to watch the pre-recorded the video below to understand the recipes before you start making and cooking. 
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and you can drink with the meal later.
•  If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.
• Please note that the start times for this virtual experience are scheduled in Melbourne - Australian Eastern Standard Time (AEST). Please be aware and adjust the start time to your time zone if you are not based in Australia.

EQUIPMENT 

• Sharp knife and cutting board 
• Sturdy sauté pans, a large pot with a steamer setup
• A set of small bowls for your organising your ingredients and a few bowls for mixing
• A rolling pin, spatula, tong, and tablespoons
• Measuring cups, measuring spoons and a digital scale
• Cling wrap

CAN MY CHILDREN JOIN?

• Children who are attending online cooking classes must be participating with a parent or guardian. 
• Because of the difficulty of the course material, we recommend this program for children ten years old or older.

CANCELLATIONS AND CHANGE FOR DATES

• As soon as you sign up, we will send you information, so you can get access to the class resources. We will send you recipes, videos and Zoom details. No cancellation, but you can change the date.
• If you miss the Zoom class, let us know, as we will have the record for you.
• If you buy the voucher from the 3rd party, you will be bounced by the terms which we don't have the control over their business practices.

MORE FREQUENT ASKED QUESTIONS

🥟Jiaozi Dumpling Dough

These dumplings are from Northern China. In this recipe, we use boiling water, which helps give the dumplings a more creamy and sturdy texture. 

Serves: makes 16-18 dumplings

Preparation time: 1 hour

Execution time: 15 minutes 

INGREDIENTS 

• 150g plain flour

• 80g boiling water

METHOD 

1. Using a chopstick, mix the flour and boiling water in a mixing bowl until the dough starts to come together.

2. Turn the dough out onto a work surface and knead it for 5-8 minutes or until the dough becomes smooth a lighter in colour.

3. Rest the dough for 30 minutes or overnight. 

4. Divide the dough into 24 pieces. 

5. Dusting the surface of the table with a little flour, use a rolling pin, pushing forward only to roll the dumpling dough out. After every push with the rolling pin, rotate the dough 45 degrees and continue until the dumpling dough is thinner than 1mm. 

🍃 Jiaozi Filling - Vegetarian 

This simple filling is flavoured with a little touch of sesame oil and Chinese rice wine. 

INGREDIENTS

• 40g packet vermicelli noodles, soaked overnight, diced

• 20g wood-ear mushrooms, soaked overnight, diced

• 2 pcs (7g) shiitake mushrooms, soaked overnight, diced 

• 70g tin bamboo shoots, drained, diced 

• 130g tin water chestnuts, drained and diced 

Sauce

• 2 tsp dumpling tare (2 tablespoons of soy sauce + 1 tablespoon rice wine)

• 1 tbsp spring onion oil

• 1 tsp chilli oil 

• ¼ tsp black pepper 

• ¼ tsp salt

METHOD

 1.) Mix all ingredients of the dumpling filling together in a bowl.

🍛Dipping Sauce

Serves: 1 

Preparation time: 2 minutes

Execution time: 1 minute 

INGREDIENTS 

• 1 tbsp soy sauce

• 1 tbsp rice wine vinegar 

• ½ tsp chilli oil 

METHOD

 1.) Mix all ingredients of the dumpling filling together in a bowl.

🥩 Jiaozi Filling - Meat 

This simple filling is flavoured with a little touch of sesame oil and Chinese rice wine. 

INGREDIENTS

• 100g pork mince 

• 10g vermicelli noodles, soaked overnight

• 10g wood-ear mushrooms, soaked overnight 

• 1 pcs (3g) shiitake mushrooms, soaked overnight 

• 20g bamboo shoots, diced 

• 50g water chestnuts, diced 

Sauce

• 2 tsp dumpling tare

• 1 tbsp spring onion oil

• 1 tsp chilli oil 

• ¼ tsp black pepper 

• ¼ tsp salt

METHOD

 1.) Mix all ingredients of the dumpling filling together in a bowl.

🥟Gluten Free Dumpling Dough

These dumplings are from Northern China. In this recipe, we use boiling water, which helps give the dumplings a more creamy and sturdy texture. Feel free to substitute the GF flour blend of your preference, although note that this might change the water quantity a bit. 

Serves: makes 16-18 dumplings

Preparation time: 1 hour

Execution time: 15 minutes 

INGREDIENTS 

• 50g tapioca flour

• 150g rice flour 

• 170g boiling water 

• 1g xanthan gum (optional) 

METHOD 

1. Using a chopstick, mix the flour and boiling water in a mixing bowl until the dough starts to come together.

2. Turn the dough out onto a work surface and knead it for 5-8 minutes or until the dough becomes smooth a lighter in colour.

3. Rest the dough for 30 minutes or overnight. 

4. Divide the dough into 24 pieces. 

5. Dusting the surface of the table with a little flour, use a rolling pin, pushing forward only to roll the dumpling dough out. After every push with the rolling pin, rotate the dough 45 degrees and continue until the dumpling dough is thinner than 1mm. 

Other recipes

• Chilli Oil
• Spring onion oil
• Dumpling Tare (2 tablespoons of soy + 1 tablespoon rice wine)