Are you obsessed with dumplings? On this food tour + cooking class, you’ll get off the beaten path to sample regional varieties of dumplings, from streetside stalls frying up potstickers to mom-and-pop shops serving boiled jiaozi from China’s frigid northeast. After eating your fill, you’ll learn how to make a dim sum specialty from a Chinese chef.
While sampling fried, steamed and boiled dumplings (and a few extra surprises), you’ll make your way through the leafy former French Concession to admire art deco architecture and see how the Shanghainese live. You’ll make intricate Cantonese steamed shrimp dim sum, and leave with a detailed recipe so you can impress your friends and family with your newfound dumpling making skills after your return home.
WATCH POTSTICKERS FRIED STREETSIDE
Observe expert dumpling makers handwrap guotie, then wok-fry them to a delicious golden crisp. Learn how to eat them without scalding your tongue!
EXPLORE SHANGHAI'S HIDDEN LANEWAYS
Stroll through the lilong alleyways and see how the Shanghainese live in the leafy former French Concession.
DISCOVER XIAOLONGBAO’S SOUPY SECRETS
Find out how chefs get the delicious broth inside soup dumplings, the region’s most famous dish.
LEARN THE HISTORY BEHIND THE DISHES
The original Chinese dumplings have over 2,000 years of history – and you won’t believe who invented them! Chinese generals, doctors and entrepreneurs have all perfected their own version of dumplings over the millennia.
MAKE YOUR OWN DUMPLINGS
After two hours of exploring the regional differences between dumplings, you’ll learn to create har gow, shrimp dumplings made famous by dim sum, completely from scratch. Nothing tastes better than the fruit of your own labor.
The vast majority of China’s dumpling include pork, so we do not recommend this tour for our vegetarian guests. If you have vegetarians in your party, there will be limited substitutions and most will not be dumplings.
We do not recommend this tour
We are not able to make substitutions for those with gluten free restrictions and/or Celiac disease as soy sauce/wheat wrappers is very prevalent in our tour stops.
This tour serves shellfish at one stop. We are able to substitute the dishes out for you, but those with extreme allergies should reconsider joining, as we will not substitute the stop entirely.
Nut allergies have not been a problem in the past, however we cannot guarantee that the utensils and other cooking tools have not touched any of the food tour ingredients. Please bring your epi pen or other meds to the tour if you choose to participate.