Dim Sum and then Some @ Kirkgate

Workshop Roadmap

·        Char siu pork – Roasted & barbecued pork, that has been marinated in soy, hoi sin, rice wine, and star anise.

·        Cui pi zha ji – A traditional dish of Cantonese cuisine. The chicken is first steamed, dried, and then deep fried in a way that keeps the skin extremely crispy but leaving the meat underneath beautifully tender.

·        Shumai – A staple of the dim sum cuisine. Shumai is an open-topped dumpling filled with either steamed ground pork or finely chopped shrimp.

·        Jiao yan you yu (Salt & pepper squid) – This beautiful dish originates form Guangzhou, usually made with a combination of squid, potato flour, spring onion, Shaoxing wine, garlic, oil, and chillies.

All the session’s recipes are provided for you to take home to add to your personal repertoire so you can keep on cooking them time and time again.

What you will take away from the experience

At Leeds cookery school we aim for our guests to take home a combination of newfound skills, knowledge, and a memorable experience that enriches their culinary curiosities and encourages them to explore & enjoy food in new and exciting ways.

At the end of our workshops we encourage our guests to relax and enjoy tasting the fruits of their labour and share the experience with their fellow participants.

Please note:

You do not need to bring any other equipment or ingredients with you as this will be provided by the cookery school and is included in the cost. 

Please make sure to inform us of any allergies when booking on to the workshop

We use induction hobs at the cookery school so if you have a pacemaker fitted, please get in contact with us when you have booked to let us know so we can adapt our equipment to meet your needs.

Refreshments are provided throughout the session.

Before booking this workshop please familiarise yourself with our cancellation policy, whether you are booking for Yourself or on behalf of another person - Cancellation Policy