On January 29, 2026, our kitchen at Bekah Kate’s in Baraboo was bustling with energy as Chef Lori Greenwood led a sold-out Asian Dumpling Cooking Class! From gyoza and wonton soup to crab rangoon and traditional momos, participants learned hands-on techniques that turned dough into delicious dumplings.
Missed your chance? Don’t worry — we’ve got easy-to-reference recipes below, so you can recreate the magic at home. And be sure to check out our kitchen essentials to make steaming and folding fun every time!
Dumpling Recipes from the Class
Gyoza (Pan-Fried Dumplings)
Ingredients
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1 pkg gyoza or wonton wrappers
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1 lb ground pork
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3 green onions, finely chopped
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2 cloves garlic, finely minced
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2 cups finely chopped cabbage
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1–2 tsp grated ginger
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1 tsp salt
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1 tsp sesame oil
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1 tsp soy sauce
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1 tsp cornstarch
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1 tsp sugar
Method
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Mix all ingredients thoroughly in a large bowl.
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Place ~1 tablespoon filling in each wrapper; fold & crimp to seal.
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In a hot pan (cast iron works great), brown gyoza bottoms.
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Add ¼ cup hot water; cover and steam for 3 min.
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Remove lid; let water evaporate.
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Splash a little sesame oil around edges to crisp.
Dumpling Dipping Sauces (3 Variations)
Gyoza Sauce #1
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1 Tbsp soy sauce
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1 tsp rice wine vinegar
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1 tsp sesame oil
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Chili flakes or chili oil to taste
Optional: sugar, minced garlic & ginger
Spring Onion Oil Sauce
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1 Tbsp chopped spring onion
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Pinch sugar
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1½ Tbsp hot chili oil
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2 Tbsp light soy sauce
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½ tsp black rice vinegar (sub balsamic or Black Garlic Tamari)
Garlic Vinegar Sauce
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1 Tbsp minced garlic
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Pinch Sichuan pepper (or black pepper + coriander)
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1 Tbsp hot oil
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½ tsp light soy sauce
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2 Tbsp black rice vinegar
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Fresh chilies & cilantro to taste
Chinese Wonton Soup
Filling
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½ lb ground pork
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½ lb chopped raw shrimp
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1 Tbsp grated ginger
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2 green onions
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1 Tbsp soy sauce
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2 Tbsp sesame oil
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Salt
Broth
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3 cups chicken broth
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Smash 2 garlic cloves
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1″ ginger slice
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Soy sauce, sugar, cooking wine/mirin
Method
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Mash filling until smooth.
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Spoon onto wonton wrappers; seal with water.
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Boil wontons 4 min until floating.
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Simmer broth 5–10 min; serve garnished with green onions.
Traditional Tibetan Momos
Dumplings
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1 lb ground bison
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2 onions finely diced
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Garlic & ginger
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Soy sauce or Olivelle Black Garlic Tamari
Method
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Mix all ingredients.
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Fill wrappers; pinch into purse shape.
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Steam 12–15 min.
Serve with Momos Chutney Dipping Sauce
(blend cooked tomatoes, dried chilies, garlic, ginger, soy sauce & sugar)
Crab Rangoon
Ingredients
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Wonton wrappers
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8 oz crab or imitation crab
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Cream cheese
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Garlic & Black Garlic Tamari
Method
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Mix softened cream cheese with garlic & Tamari.
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Add ~1 tsp filling to wrappers; seal edges with egg wash/water.
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Fry at 350°F until golden.
Homemade Dumpling Wrappers
Ingredients
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2 cups flour (+ extra for dusting)
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½ cup + 2 tsp water
Method
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Combine flour + water; knead to smooth.
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Let rest 10–15 min, then 30–60 min until soft.
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Roll into ropes; cut into pieces.
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Flatten and roll into thin discs for wrappers.
Gear Up for Dumpling Night
Here are a few tools that make dumpling and steaming easier (shop online or in store at Bekah Kate’s — free pickup in Baraboo or shipping available!):
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We used this traditional bamboo steamer
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Steam with precision: OXO Stainless Steamer — perfect for steaming dumplings in a pot!
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Flavor your dishes: Discover sauces & pantry goodies in our Momofuku collection — from chili crunch to soy sauces, perfect to elevate dumpling dips and noodle bowls!
What’s Next at Bekah Kate’s
Chef Lori’s 2026 schedule is packed with exciting classes:
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Feb 5 – One Pot Wonders- Sold Out
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April 2 – Cooking with Spring Herbs
…and more! Sign up early — classes fill fast!
Thanks to everyone who joined our dumpling adventure! Whether you’re a seasoned pro or a home cook just starting, these recipes (and the right tools) make Asian dumpling nights something to savor.
— From all of us at Bekah Kate’s in Baraboo, WI
