Chinese Dumplings & Tea

Wednesday 16 October
6.30pm - 9.00pm
The Triggerfish Cookshop
Join us for a unique lesson in how to make a host of traditional and fresh Chinese dumplings along with some classic Chinese teas to go with them. This is great social food and is becoming increasingly popular as a fun and tasty way to host friends and family- where they got involved in the cooking. Along with the Dumplings (with generous helpings for everyone!) you will be shown how to make and then taste a sampling of Taiwanese high mountain oolong, Chinesered tea and Jasmine tea.


On the menu:

  • Grilled taro cakes
  • Shrimp steamed dumplings
  • Five spice pork ribs
  • BBQ Pork baos with daikon
  • Steamed yellow flowering cabbage (choy sum)
  • Egg tarts

About Your Host

Blanca Valencia is originally from Bilbao in Northern Spain and trained at the Cordon Bleu in London with a Diploma in Pastry and Cooking. She has worked at cook schools in Madrid, Chicago and London and has lived and worked across Latin America, China and Europe, exploring their cuisines and food cultures in depth. She has also worked with leading food producers and has written about food for magazines and periodicals on both sides of the Atlantic. Her speciality and real love is reserved for Spanish and Latin American cooking (think Mexican, Peruvian and Argentinian). She also loves Chinese teas and tea culture. She regularly hosts workshops at the Cervantes Institute. She now lives in Dublin with her husband and two girls. 

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