FOR YOUR KITCHEN

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LCE Soy Sauce 

An ultra-umami soy sauce made from premium black soy beans in Taiwan, aged 180 days in barrel.
Image of the Lao Gan Ma sauce.

Lao Gan Ma 

The classic sauce: chili oil with flakes, perfect for making a dumpling dip.
Image of the Shaoxing Cooking Wine sauce.

Shaoxing Wine

A fragrant, fermented wine from the region of Shaoxing great for dumpling stuffing.
Image of the Chinkiang Black Vinegar sauce.

Chinkiang Black Vinegar

Traditionally this is marinated with ginger to make a simple dumpling dipping sauce.
Image of the Kadoya Sesame Oil sauce.

Kadoya Sesame Oil

A versatile oil that can be used for sauces, salad dressings, stir fries and marinades.
Image of the Red Boat Fish sauce.

Red Boat Fish Sauce

 Made from wild-caught black anchovy and sea salt, first press fermentation full of intense flavors.
Image of a rolling pin on dumpling dough

Rolling Pins

This is what we use in the cooking class: short, 1-in girth for easy manipulation and rolling skins out.
Image of Mercato pasta roller and dough.

Mercato Pasta Roller

 If you don't want to roll out dumpling skins, you can use a pasta roller to save you time:  Use a cookie cutter to make circles.
Image of the California Olive Ranch sauce.

California Olive Ranch EVOO

 It's so important to use good olive oils. This is the local and high quality brand that I love to use for everyday cooking.

Bench Scraper

 A versatile tool for cutting your dough and cleaning things up afterward.
Image of the Le Creuset with a braised pork belly..

Le Creuset 2.75qt Dutch Oven 

The perfect size for a 4-6 person pork belly braise (and others, like a red sauce).