• Deborah Kade

Dumpling Workshop for Beginners

Quiet morning as Michael and I are traveling to Zürich this afternoon to take an evening dumpling making class at Sherly's Kitchen.

There are not enough wonderful adjectives to describe the dumpling class!!!!! The fried rice with the homemade chili pepper oil as a compliment were outstanding and so tasty. The dumpling dough was perfect to work with. We just need more practice making circles and remembering how to pinch the different sealing methods. No wonder this class is Sherly's most popular class. The class was fun, fun, fun.... We learned so much!!! Glad I took notes and made some videos. Met some very interesting people. I know it sounds strange to come to Zürich and take a dumpling making class but it was more than worth it.

We will take the train from Interlaken West to Bern where we will change trains to Zürich.

Once we exited the train station, we were on the Bahnhofstraase, Zürich's famous boulevard.

The world-renowned shopping boulevard was created after construction of Zurich’s Main Railway Station. At the spot where city moats were 150 years ago, today it connects Lake Zürich with the Main Railway Station . The boulevard stretches on for .87 of a mile or 1.4 kilometers. Love to window shop here!

Beverly Hills has Rodeo Drive and Zürich has the Bahnhofstrasse. All the high fashion stores are located here too. These stores all had a doorman to greet you.

My favorite chocolate shops are on the Bahnhofstrasse. Teuscher, I find is more expensive than Sprüngli. More of there chocolates are handmade, though.

Sprüngli's flagship is located near the Paradaplatz area which is known as the Swiss banking center.

Some of the store window displays.

"Everyone knows the legendary Luxemburgerli. The success story of this now world-famous delicacy began in the nineteen fifties. A young pastry chef from Luxembourg, who was working at the time at Confiserie Sprüngli in Zurich, brought a wonderful recipe with him from his homeland – elegant filled mini-macaroons which nobody could resist and which was decided to be named "Luxemburgerli" from then on."

"The Sprüngli confectioners have continued to refine the recipe with new, irresistible flavors being added all the time through the Création of the Month. The palette of Luxemburgerli flavors is as colorful as it is tasty, ranging from Bourbon Vanilla, Chocolate, Mocha, Champagne Gold and Deluxe to Raspberry, Citron and Caramel Fleur de Sel.

Stopped at Sprüngli for the truffle of the day. We each had a milk and a dark chocolate. Too delicious to describe! Sometimes, you get your sweetheart a truffle or two and have it placed in the brown truffle of the day box.

Their pastry, luxemburgerli, and chocolate counters have many tasty treats.

At the end of the Bahnhofstrasse is the lake. These large boats crisscross the lake.

The large umbrella shaped trees by the water have been torn out and replaced by these smaller ones. I miss the shade the older trees cast. But… the new trees will grow quickly, I am sure.

Michael and I sat on a bench, ate our truffles and enjoyed the view of the lake.

Decided to walk by the lake the 1.5 miles (2.4 km) to get to class.

Many people enjoying the park by the lake.

I’m sure taking a dip in the lake was refreshing on this very warm and humid day. It was still 78 degrees around six o’clock.

There were so many parks along the way to class.

Wild blackberries grow along the pathways.

Stately homes

I assume these two must have been litter mates. They seem to be as close as my Izzy and Jellie Beanie. They played so well together!

We were the first two of eight people to arrive for the class.

Sherly offered tea, water, crackers and nuts before class started.

We have taken a few classes in past years at Sherly's Kitchen. The classes are always fun and extremely informative!! We have learned to make Schwarzwälder Kirschtorte (Black Forest cake), Swiss roll and cheese pies Zürich style. Sherly is a cheese sommelier, cooking instructor, and communication specialist. Michael and I have also taken her cheese and wine pairing class. We always learn so much in a very short period of time. Even Pink, the singer, and her family have taken a chocolate class from Sherly.

Here is the description of tonight's class.

"Dumplings!They are everyone's favorite and it's the ultimate party food. In this class you will learn to make the classic Gyoza/Jiaozi (饺子) style dumplings that everyone loves. Start to finish, the class is packed with information working with dough, history of this dish, making the filling, and two types of dipping sauce. And of course - we'll be making the dumpling wrappers and fillings all from scratch. After this class, you'll never order dumplings at takeaways because homemade is just the best!

Class details:

  • Learn about the history of dumplings

  • Make dumpling wrapper

  • Make pork/vegetarian filling from scratch

  • Make Sichuan style red chili oil (紅油)

  • Appetizer: Seasonal dish

  • Enjoy dumplings with smashed cucumber salad"

After class, Sherly always makes sure to send us the recipes.

"Here is Sherly's recipe for the smashed cucumber salad. She had made this beforehand.

This is a cucumber salad that you could make without using a knife. Can you believe it? Also a great way to release your daily stress 🙂 but my favorite part is that it only takes 2 minutes to make these yummy salad! Perfect side dish for dumplings, fried rice, and anything else. I like to sprinkle coriander on mine. What about you? You gotta try this recipe!"

Ingredients serves 2-3 people as side dish •1 cucumber •0.5 teaspoon salt •1.5 Tablespoon soy sauce •1 Tablespoon vinegar (Tafelessig, Apfelessig, Reisessig) •1 teaspoon chili oil of your choice •1 clove of pressed garlic (or 1 teaspoon pressed garlic) •Some coriander leaves, chopped (optional) •Red chili, sliced (optional)


  1. Wash cucumber and dab dry with a towel.

  2. Wrap cucumber with a plastic wrap completely.

  3. Smash it with a heavy rolling pin or meat tenderizer until you see cracks all over the cucumber.

  4. Open the plastic wrap, remove the seeds, and cut/tear the cucumber into bite-size.

  5. Add in salt and toss the cucumbers.

  6. Add in the rest of the ingredients and toss well.

  7. Serve chilled.

Recipe for the homemade Sichuan-style chili oil

Homemade chilli oil is essential if you want to enjoy authentic Chinese cuisine. I always keep a jar of this chilli oil in my home to accompany fried rice or dumplings. Once you experience how aromatic chilli oil can be, you’ll never live without this. It’s even delicious with pasta or pizza!

Makes ca. 300mL chilli oil

1. Prepare a heat resistant container and mix below:

  • 4 Tablespoon dry chilli flakes. I like to use Sichuan chilli flakes. You can buy them at Lian Hua Supermarket

  • 1 Tablespoon Sichuan pepper or black pepper

  • 2 Star Anise

  • 2-3 dry Bay leaves

  • 2 cloves of garlic sliced

  • 1/2 teaspoon salt

  • 2 Tablespoon peanuts without skin (optional)

2. Then heat up 200mL oil (sunflower oil or Rapsöl) until 160-180C, put a wooden chopstick in and bubbles should come off the chopstick.

3. Pour the hot oil into the ingredients and stir. Cover and let it sit for 1 hour to overnight for stronger flavor.

Keeps for 3-4 months in refrigerator in a glass jar with lid.

Do NOT pour in plastic. Pour in Pyrex container.

We made the dough for the dumpling first as the dough had to rest.