Tuesday, March 29, 2021, 6:00 to 7:30 p.m. ET

Join fellow Tar Heels on a food adventure! In this cooking class, you will learn the basics of making Chinese dumplings and with it, dive into the soul of Chinese cuisine with Chef Ye Ye. As we cook, Ye Ye will tell stories of this popular food in China and their connection to the food.

About This Class

You will learn how to :

  • Make a dumpling filling with the vegetables of your choice, bok choy, napa cabbage, Chinese spinach, Chinese celery, etc
  • Make a dumpling filling with chicken or pork or beef
  • Wrap dumplings
  • Boil and pan-sear dumplings
  • Freeze and store them
  • Make a simple but delicious dipping sauce

This class is about 1.5-hour long. We recommend you gather ingredients before the class so you are prepared to join in for the chopping, mixing, wrapping, and frying.


Below you’ll find the two different filling options, one is plant-based and one is meat-based. Please refer to either list according to your dietary preference. You are welcome to make both fillings. Simply decrease the amount of the ingredients of each list by half. Click the links attached to the items to see examples. Feel free to substitute the products on the list with other similar brands.

Option 1: Vegetable Dumplings (50 to 60 Dumplings)
– 1 pack of dumpling wrappers (recommended or substitute)
– 1.5 lb of your favorite leafy vegetables (bok choy, Chinese spinach, Chinese celery, Napa cabbage)
– 1/2 medium-sized carrot
– 2 pieces dried/smoked tofu or baked tofu
– 3 or 4 small shiitake mushrooms
– Vegetable oil
– Ground white pepper (good to have)
– Sugar
Light soy sauce or other seasoning soy sauce
– Salt
– Sesame oil

Option 2: Meat Dumplings (50 to 60 Dumplings)
– 1 pack of dumpling wrappers (recommended or substitute)
– 1 lb ground chicken or ground pork or ground beef
– 3/4 cup finely chopped cilantro (or 1/2 cup celery)
– 1/2 medium-sized carrot
– 3 or 4 small shiitake mushrooms
– 2 tbsp finely chopped ginger
– 2 scallions, finely chopped
– Ground white pepper (good to have)
Chinese (Shaoxing) cooking wine (rice wine or sherry wine)
Light soy sauce or other seasoning soy sauce
– Sesame oil
– Vegetable oil
– Salt

Dumpling Dipping Sauce Ingredients
Chinkiang vinegar
Light soy sauce or other seasoning soy sauce
– 2 cloves of garlic
– Sesame oil
– Crushed red peppers or hot sauce

Equipment List

☐ Chef’s knives
☐ Saran wrap
☐ Ziploc bags
☐ Cutting boards
☐ Chopsticks
☐ Spoons
☐ Baking sheet
☐ Mixing bowls
☐ Measuring cups
☐ Measuring spoons
☐ Spatulas
☐ Tongs
☐ Large flat bottom non-stick pan with a lid
☐ Medium to large soup pot for boiling dumplings
☐ Kitchen towels
☐ Hot pads
☐ Apron
☐ Serving bowls and plates

About the Instructor, Ye Ye

Ye Ye only knew how to fry eggs, boil dumplings and make instant noodles when she left her home country of China in 2008 for an internship at Disney World in Orlando. During the one-year program in the United States, she learned remotely from her family how to make home-cooked dishes from her hometown of Suzhou. Her cooking skills were developed even further during her graduate study in the United Kingdom.

Upon returning to China after her time in the UK, Ye Ye began to teach her foreign friends in Suzhou how to shop for local ingredients and how to cook healthy, authentic Chinese food.

Prior to the pandemic, Ye Ye hosted in-person workshops, cooking classes, private cooking parties. Now she hosts virtual cooking events and finds her classes are more popular than ever.

Ye Ye specializes in cooking authentic Chinese recipes she learned from her family while growing up in Suzhou, a beautiful Chinese city in the Yangtze River Delta. She is a fan of spicy Sichuan food. In addition to food from her hometown, students will also find many signature spicy dishes from the Sichuan region of China.

Check out her delicious & authentic Chinese cooking classes by clicking the link below and follow her on Instagram at @cookingwithyeye!

Learn more about Ye Ye and her cooking classes at

Leave a reply