Justylyn Alair - Asian Dim Sum

Dim Sum has been enjoyed throughout the Chinese dynasties and modern day, it is an opportunity for

communal dining and socialization that spans over several hours. With a large assortment of various

dumplings and small bites, it is always a party favorite. As with most dim sum menus, it becomes a

melting pot, truly featuring the cultural influences that came through time similar to the Asian migration

in San Francisco.

Some say the crab rangoon originated at “Trader’s Vic”, a Polynesian style restaurant in San Francisco in

the 1950s. Over the decades, it has become a staple on American-Chinese take-out menus, and easily a

favorite. Similar to the crab rangoon’s popularity, the Vietnamese fresh spring roll is a globally

recognizable dish that features contrasting textures and flavors of mint, basil, fresh rice noodles, and

savory seafood and meats. When paired together, crab rangoons and fresh spring rolls will make any

party a sensation.

Learn how to make the crab rangoon filling from scratch and the multiple ways of shaping them with

wonton wrappers. In addition, you will also learn how to build and roll fresh spring rolls, and make

coconut ginger peanut sauce from scratch. During the class you will get to taste your product along with

taking some “dim sum” home to share.