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Asian Cooking Night

Virtual Event Virtual Event

June 24, 2021 @ 6:00 pm 8:00 pm EDT

What is more delicious than potstickers? Siu Mai maybe? Egg Roll? Our talented Chef Ro will lead you through the creation of all three Asian favorites. But be warned – there will be a ton of food so you may want to halve the recipes or you will have a fair amount of leftovers. Or maybe invite some friends over to show off your skills!


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What to Expect:

Stock up on the tools and ingredients listed and then get ready to enjoy as we learn how to create a variety of Asian specialties!

Ingredients Needed:

1 bunch green onions
1 1/4 pound ground pork
1 large knob fresh ginger
2 teaspoons Chinese rice wine or mirin
2 tablespoons granulated sugar
7 tablespoons soy sauce
2-3 tablespoons sesame oil
2 eggs
44 gyoza (round wonton) wrappers
6 ounces shrimp
7 dried shiitake mushrooms
3 tablespoons oyster sauce
1/2 teaspoon kosher salt
2 cloves garlic
1/2 head green cabbage
1 large carrot
1/4 cup snow peas
1/2 package egg roll wrappers
1/4 cup black vinegar
Hot chili sauce/paste, to taste (such as Sriracha, sambal, etc.)
Vegetable, canola, or peanut oil for cooking

Equipment List:

Cutting board
3 large bowls
2-3 baking sheets, 1 with cooling rack that fits inside
Parchment paper (optional, but helpful)
Large sauté pan with lid
Spoons for mixing and filling
2 small bowls
2 clean kitchen towels
Food processor (can chop by hand if needed, but food processor is much easier)
Wok or other pan for the steamer
Bamboo Steamer (you will need parchment to fit or cabbage leaves for steaming)
Large skillet (no lid needed)
Wooden spoons

Meet your Host:

Rochelle Van Der Merwe is a professional chef that has over 10 years of teaching experience, both for home cooks and also for professional chefs.  She has worked in a variety of professional kitchens, ranging from fine dining restaurants to catering, to healthcare.  

Chef “Ro” has a variety of tips and tricks that home cooks can use in their kitchens to ensure the best possible outcomes.  She has experience teaching many ethnic cuisines as well as baking and pastry.  She likes to teach the technique rather than the recipe so that home cooks can feel more confident in creating meals that are entirely their own.