"After introductions to charming pairs from Southie and Franklin, we surveyed our stations: water, pork mix, and a stack of delicate wrappers. Wine, beer, and cordial cocktails flowed swiftly as our instructor, Agnes-an architectural designer by day, dumpling enthusiast by night-began the tour. She pointed out the small dining area and a large window revealing the industrial kitchen, where we could spot "Hal," a machine that can crank out up to 10,000 dumplings an hour."
"Ready to begin, we learned the first step: priming the wrapper by tracing the heavily floured rim with water-wet fingers. Next came the crucial moment: depositing a "tater tot"-size dollop of pork filling into the center. This naturally sparked a brief, vigorous debate over the precise sizing of a tater tot, but once settled, it was time to fold. Agnes wisely started us with the easy half-moon-simply folding the round disc in half and sealing the edge."
A dumpling class at the brightly lit Mei Mei storefront in South Boston offered a hands-on DIY evening. Participants checked in, received name tags, and were assigned stations stocked with water, pork mix, and delicate wrappers. Wine, beer, and cocktails accompanied instruction from Agnes, an architectural designer by day and dumpling enthusiast by night. The class featured a visible industrial kitchen with "Hal," a machine capable of producing up to 10,000 dumplings per hour. Students learned to prime wrappers, portion tater-tot-sized dollops of filling, and practice folding techniques from half-moons to multi-pleats. Creations were pan-fried with added water for a golden-brown finish.
Read at Boston Magazine
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