Celebrate the Year of the Ox with this classic dim sum

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Celebrate the Year of the Ox with this classic dim sum

Learn how to master the art of making your own silky dumpling dough to be rolled and filled with juicy seasoned chicken, or a vegetarian alternative. We’ll then show you how to fry them to get the signature caramelisation before steaming the dumplings to perfection, to be enjoyed with a soy and sesame dipping sauce. A great way to celebrate Chinese New Year.

What you'll learn

  • Making a hot water dough
  • Shaping Asian-style dumplings
  • Simple dipping sauce tips and tricks

Makes: 14 Dumplings

Duration: This class will last approximately 1 hour

Shopping list (serves 2):

Fruit & veg – prepare ahead by washing fruit & vegetables, but no need to peel and chop

  • 35g Chinese leaf cabbage (substitute with pointed or Savoy cabbage)
  • 1cm piece ginger
  • 2 salad onions


  • 75g skinless chicken thigh fillets, roughly chopped


  • 100g firm tofu, roughly chopped for a vegetarian alternative. You will require an extra 1 tsp cornflour and ½ tsp sesame oil for this option.

Store cupboard

  • 1½ tsp cornflour
  • 140g plain flour, plus extra for dusting
  • ½ tsp caster sugar (or any sugar in your cupboard)
  • 1 tsp dark soy sauce (light soy will be fine)
  • 2 tsp Chinese rice vinegar (or Japanese rice vinegar)
  • 2 tsp light soy (dark soy will be fine)
  • 1 tsp toasted sesame oil, plus extra for greasing and cooking
  • ¼ tsp chilli flakes
  • 25g water chestnuts, drained and finely chopped
  • Pinch ground white pepper
  • Salt
  • 90ml freshly boiled water


  • Mini blender / small food processor
  • Chef’s knife
  • Chopping board
  • Large mixing bowl (for the dough)
  • Medium bowl (for the filling)
  • Small bowl (for the dipping sauce)
  • Measuring spoons
  • Measuring jug
  • Large frying pan with lid (preferably nonstick)
  • Fish slice / palette knife or tongs
  • Rolling pin
  • Fork
  • Teaspoon
  • Spoons to mix
  • Clingfilm
  • Tray
  • Serving plate & small bowl for dipping sauce

About your instructor: You’ll be led through this class with one of our experienced chefs from the Waitrose Cookery School.

Joining a virtual experience: Our Virtual Experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Two days before your Virtual Experience, we’ll send you full details on how to join.

Please note: T&C’s apply.


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