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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.
Lao Gan Ma
The classic sauce: chili oil with flakes, perfect for making a dumpling dip.
Shaoxing Wine
A fragrant, fermented wine from the region of Shaoxing great for dumpling stuffing.
Chinkiang Black Vinegar
Traditionally this is marinated with ginger to make a simple dumpling dipping sauce.
Kadoya Sesame Oil
A versatile oil that can be used for sauces, salad dressings, stir fries and marinades.
Red Boat Fish Sauce
Made from wild-caught black anchovy and sea salt, first press fermentation full of intense flavors.
Rolling Pins
This is what we use in the cooking class: short, 1-in girth for easy manipulation and rolling skins out.
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.
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.
Le Creuset 2.75qt Dutch Oven
The perfect size for a 4-6 person pork belly braise (and others, like a red sauce).Google Sites
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