MOUNT HAWTHORN WORKSHOP FIELD GUIDE
Parent & Child Dumpling Workshop: Sunday Hands‑On Cooking in Mount Hawthorn
A focused 2.5‑hour, hands‑on Parent & Child workshop where experienced chefs guide pairs through making dough, fillings, shaping and cooking a range of Chinese dumplings — this guide explains what to expect and how to prepare.
Parent & Child Dumpling Workshop: Sunday Hands‑On Cooking in Mount Hawthorn.
In Mount Hawthorn, The Cooking Professor runs a 2.5‑hour Parent & Child Chinese dumpling workshop designed for a single adult paired with a child (ages 8–16). In a newly designed hands‑on kitchen, expert chefs lead participants through making and rolling dough, preparing textured pork and vegetable fillings, folding a variety of Shanghai dumpling shapes, and finishing dumplings both in broth and as fried potstickers, with tastings of your own work along the way.
Highlights
Outing Highlights
A focused parent‑child bonding session
This workshop is built around paired participation: one adult teams with one child to work through recipes together, making the class a deliberately shared learning and tasting experience.
Hands‑on technique from dough to pleat
Guided by experienced chefs, participants practice making and rolling dumpling dough, assemble signature textured pork and vegetable fillings, and learn multiple folding and shaping techniques for Shanghai‑style dumplings.
Broth‑steamed, fried and pot‑sticky finishes
The class covers a clear menu — Dong Bei dumplings, fried prawn dumplings and pork, mushroom & coriander pot sticky dumplings — and finishes with preparations in broth and as fried potstickers served with dipping sauces and garnishes.
What the day feels like
What the workshop feels like
The session unfolds as a guided, hands‑on progression: making and rolling dough, building and seasoning fillings, shaping dumplings in several styles, then cooking them two ways — in broth with garnish and fried potsticker style — with chefs supervising each step and shared tastings punctuating the class.
Suitability
Who it's for
Who this workshop is built for and who should look elsewhere.
Practical planner
Details to review before reserving
The workshop runs for 2.5 hours (10:00–12:30 for listed dates).
Held in Mount Hawthorn, Western Australia, and operated by The Cooking Professor with lead chefs noted for listed sessions.
Must book as a pair: 1 adult + 1 child; children must be aged 8–16.
Menu items include Chinese Dong Bei dumplings; fried prawn dumplings; and pork, mushroom & coriander pot sticky dumplings, with preparations in broth and fried styles.
No specific gear list is provided in the workshop details.
Review cancellation policies before reserving.
Frequently asked questions
Planning Your Outing
How long is the workshop?
The session is 2.5 hours long.
Who can attend?
This is a Parent & Child workshop and must be booked as a pair (1 adult + 1 child); children should be ages 8–16.
What will we learn during the class?
Chefs teach making and rolling dumpling dough, preparing signature textured pork and vegetable fillings, folding multiple dumpling shapes, and cooking dumplings in broth as well as frying potstickers, followed by tastings.
What is on the menu?
The menu includes Chinese Dong Bei dumplings; fried prawn dumplings; and pork, mushroom & coriander pot sticky dumplings, served with various dipping sauces and garnishes.
Who operates the workshop and when are sessions?
The Cooking Professor operates the class; listed sessions include dates such as October 11, November 1 and January 17 at 10:00–12:30, with a cost shown in the session context (A$95 per person for the listed sessions). Chefs for sessions are listed as Mark de Souza or Kym Chambers.
Is the workshop hands‑on?
Yes — the class is a hands‑on, team‑up format where each adult and child pair follows the same recipes and works directly under chef guidance to prepare and taste their dumplings.