What you'll do For a few weeks this September, Chef Feng and Chef Chen from Guangdong, the home province of Cantonese cuisine, are teaching in Sydney. Then they fly home. Presented by Evolution Hospitality Institute in partnership with Miele, and hosted in the Miele Experience Centre, where you'll cook on some of the best appliances in the world. In this four hour hands-on workshop, they'll stand beside you while you make the dumplings you've ordered at yum cha a hundred times: har gow, the delicate prawn dumpling with a translucent crystal skin, and siu mai, the juicy open-topped pork and prawn parcel. This isn't a watch-and-nod demonstration. You'll mix the dough, roll it paper-thin, pleat every dumpling with your own hands and steam them the way a Guangdong kitchen does, while the chefs correct your technique one guest at a time. Then everyone sits down together and eats what they made. You'll learn the secrets behind why restaurant dumplings taste different from the home version: the hot-water scald that turns the skin glass-clear, the filling ratio that keeps prawn springy instead of tough, and how to read doneness from the wrapper, not the clock. At double the length of a…
