Course summary
Are you interested in learning how to make delicious dumplings?
Join us for a hands-on and interactive dumpling-making experience where you’ll learn all the tips and tricks to create mouth-watering dumplings from scratch.
Our talented chef, Lyn will guide you through the entire process starting from making the perfect dough to mastering various filling techniques.
Become a dumping master!
What you will learn
- how to make dumpling filling
- different ways to fold dumplings
- how to make sauces to go with dumplings
- Hands-on cooking practice from a qualified chef
What you will get
- food tasting
- food to take home
- recipes with tips and techniques
What you need to bring
- apron
- container
- water bottle
- pen and paper
About the tutor
Lyn was born in Singapore, qualified chef, the winner of the World Food Championship 2023. She attained her Culinary qualification at William Angliss Institute. She participated in various community cooking, and she once auditioned at MasterChef Australia and got into the top 50. Her type of cooking is more hands-on, and the students will learn professional knife skills and techniques at the same time.
Lyn also loves to share her knowledge and passion for traditional Singaporean street food cuisine.
Instagram Profile: Cheflyn_Cocinera
Course cost
COST: $75.00
Class availability: 8 PLACES REMAINING
Course dates
Sunday 2 February
2.30pm – 5.30pm (1 session)
Book this course
To enrol in this course, fill out the form below. Remember to add the details of any other students who are part of your booking.
Please note: This class requires a minimum number of students to go ahead. For this reason, we encourage students to book at least 5 days prior to the course/workshop. In the unlikely event that we don't get enough enrolments, we may need to postpone to a later date or cancel the course/workshop. You will be advised via email or text prior to the class commencing.
$75.00
8 PLACES AVAILABLE
Course gallery
The photos below are an indication of what to expect from the class.
