Learn the fundamentals of making Chinese dumplings at home. You will learn to make fresh scratch-made dough, and roll your own wrappers, and how to fold and pleat them using pork filling. We will then water-fry/steam the dumplings to create this restaurant favorite—pot sticker dumplings. Additionally, you will learn to make your own ginger-scallion oil and the instructor will talk about other common Chinese condiments used for dipping sauces. All ingredients, materials, equipment and recipes will be provided. Plant-based ground meat can be substituted for the pork upon request. Please email janderson@rsu18.org to let her know you are requesting this option. The dumpling wrappers do contain gluten. Limit 12 students.

Please choose the correct night from your Beginners Class.

November 7th, 2024 class: Please select March 20th.

March 25th, 2025 class: Please select May 22nd.

A reconvened evening for the second session from the Beginners class. The worm bin is harvested and set up for another 3 to 4 month "harvest cycle".

This class teaches you how to use worm composting to recycle your kitchen scraps into worm castings and sets you up with a worm bin with worms to take home. It also teaches you: The benefits of worm castings as soil amendment and how to use them; What to consider before you start; How to maintain a worm bin so the worms thrive; How to avoid (and correct if necessary) the common problems Each household (limit of 5 households but not limit on attendees from the household) goes home with their own worm bin with worms to maintain for 3 to 4 months. The class is reconvened for the second session in 3 to 4 months (5/22/25). The worm bin is harvested and set up for another 3 to 4 month "harvest cycle".

We will discuss selecting, growing, and harvesting herbs both old and new varieties. The second night we will talk about using culinary herbs in cooking, and we will even get out the cooking pots and pans and make herbal butter, gremolata, and fried garlic. Join us and learn how to make your garden even more beautiful as well as useful with herbs and your kitchen more healthy and aromatic. Limit 10 students.

In this hands-on cooking class, you'll dive deep into the art of making Chinese Steamed Char Siu Bao, the beloved fluffy buns filled with savory Chinese BBQ pork. Learn the secrets of creating the perfect bao dough from scratch. Jeff will guide you through each step; from mixing and kneading to proofing, ensuring you achieve that perfect pillowy texture. Master the rich and flavorful char siu filling. Discover the blend of spices and techniques that make this BBQ pork so irresistible. Take a culinary journey through history as we explore the legend of how bao were first invented. You'll hear captivating stories that add a cultural dimension to your cooking experience. By the end of the class, you'll not only have a batch of delicious Char Siu Bao to enjoy, but also the skills and knowledge to recreate this traditional treat at home. Whether you're a seasoned cook or a beginner, this class promises to be a fun and educational adventure. Class fee includes a set of traditional Chinese bamboo steamer baskets. Bao contains gluten and soy.

Has this long winter made you dream about strawberries and perhaps making some jams or jellies? Well, strawberry season is coming right up, and this hands-on food preservation workshop will teach you the basics steps for both canning and freezing. Participants will receive a “Preserving the Harvest” food preservation packet and will learn the latest and safest recipes, about equipment to insure safety, and how to check for properly sealed jars. Please bring a potholder with you to the workshop, so you will be able to take home a jar of what we prepare that evening! Limit 10 students.