Hakka and Hokkien Kueh Workshop with Chef Henry Hsu

HAKKA & HOKKIEN KUEH WORKSHOP with Henry Hsu

Price: $150 per person or $280 for 2 people

When: Saturday, May 20 from 1:00pm - 4:00pm

(Doors will open 15 minutes before the start of class to begin check in)

Where: Dumpling Club Kitchen, 3233 22nd Street, San Francisco, CA 94110

What You’ll Learn

• How to make kueh doughs from scratch
• How to make two different fillings (savory Taiwanese vegan version & sweet mungbean)
• How to make a versatile basic Taiwanese -style Moi-Jee for soups & desserts

What to Expect

Let’s make kueh together!

Kueh (粿) is the word for cake, mostly made with rice flour, and the word originates in southern Fujian province. The maritime and diasporic community from this region of China is the reason this “dish” is ubiquitous in SE Asia. Kueh making is very similar to wheat wrapper dumpling making in that it’s meant to be made in a group with others! Often made for festivals, gatherings, or celebrations, kueh-making has morphed as it has traveled through the cultures.

In this class, we will be focusing on making two types of kueh, the dough and the fillings from scratch.

• Chikak-Kueh: A traditional hakka style kueh made with seasonal foraged herbs (cudweed, mugwort or nettle) for the dough. We will be making the Taiwanese version, a vegan one with dehydrated radish, typically sold outside of Buddhist temples or made for Qing Ming Jie (Tomb Sweeping Day).
• Ang Ku Kueh: An auspicious Red Turtle dumpling signifying happiness and long life! We’ll be making the dough as well as the sweet mung bean filling.

Since we are working with glutinous rice flour, we will also learn how to make colored 麻糬, Moi-Jee (mochi, derived from the Japanese era in Taiwan) and will use them in a savory soup and dessert to finish up the class together.

What You’ll Take Home

• The knowledge and confidence to work with glutinous rice flour (recipes mailed before class)
• Extra steamed Kuehs to take home

Allergies

We will be unable to accommodate allergies for the class. Please note this class uses gluten, peanuts, and soy. Please check with us if you have any questions or concerns regarding allergies.

Attire

Expect to be on your feet for most of the class so we recommend comfortable shoes. Closed toed shoes and long pants are required. Long hair needs to be tied back. We will provide you with aprons.

Refund Policy

Classes are non-refundable. If you cannot make it they can be transferred to another family member or friend. No exceptions.

About Henry Hsu (aka @oramasamadumplings)

Born in Taiwan and raised in Texas, Henry has led a circuitous educational, professional, and culinary path, ultimately leading him to land in the Bay Area focused on his true love: food.

Henry has a background in anthropology, Latin American Studies, and architecture and has worked in public health, fashion, architecture, and furniture design. While living in Quito, Ecuador, he found himself without access to basic Asian pantry items. Always cooking and sharing food, he started making his own dumpling dough, which ultimately led to starting a small dumpling catering company. He returned stateside in 2011, where he worked at Hodo Foods for eleven years before leaving his job to pursue his own food projects full-time. Henry has consistently immersed himself in all things food: he worked at the farmers market for Green Gulch Farms for six years, taught many corporate dumpling making workshops, led food tours for Edible Excursions, and popped up in various venues focusing on Taiwanese classics (like his version of Taiwanese Beef Noodle Soup!). As he pursues the next stage of his career, Henry continues to discover and further his connection to Taiwanese culture through exploration of its cuisine.

About Dumpling Club (@dumplingclubsf)

Dumpling Club was started in 2020 by Cathay Bi, a former Google veteran turned food entrepreneur. Dumpling Club started out producing small-batch frozen dumplings using local and seasonal produce and has since grown to include many other products. Today, we are increasingly focused on the wonderful community we’ve built around learning to cook Chinese & Asian dishes. Cooking is the heart of what we do, whether that’s teaching you something simple like how to prepare frozen dumplings, or something more advanced like how to properly steam fish. People come for the dumplings, and stay for the community.

Host or Publisher Dumpling Club