The best kind of comfort food.
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Bursting with flavour, there’s something uniquely enticing about this street-food favourite. Steamed, boiled, or fried, dumplings never fail to delight and their divine condiments keep us licking our fingers and looking for more. Dumplings are the universal comfort food and wherever you travel, these local delights always bring people together. What's on our 'must-try' list? Every time you’ve craved the classic Chinese dumplings or jiaozi, you’ve tasted a delectable cultural symbol of longevity and wealth. If you’ve ever reached for a flaky samosa, perfumed with ginger and chillies, you’ve glimpsed into the aromatic kitchens of India, Pakistan, and Nepal. There are innumerable incarnations of these bite-sized treasures and the stories that accompany them make for a terrific topic to explore. Tonight, we'll be sure to go heavy on the 'hands-on' aspect in order to practice and hone the special folding techniques involved. Lucky for us, special bond builds around the kitchen table when people come together to make make these gorgeous dumplings so get ready to learn a new skill and make a few new friends as we do a deep dive into this world together!
NEW SAFETY MEASURES
In order to help prevent the spread of COVID-19 and ensure the safety of all DCS students and staff, we have introduced new measures of operation. All of our COVID-related customer information can be accessed here. Please read this page carefully before attending our classes. To get a sense of how we usually organize our classes, take a look down below for our regular 1 Day Course itinerary.
"I can't believe I made that!"
It was a wonderful experience from start to finish even for a first-timer like me. The chef's were very helpful and knowledgeable and the food was unbelievable. I left thinking "I can't believe I made that!"
Ciaran, Delicious Dumplings Participant
Frequently asked questions
- Where can I read information about your COVID related customer information?
In order to help prevent the spread of COVID-19 and ensure the safety of all DCS students and staff, we have introduced new measures of operation. All of our COVID-related customer information can be accessed by visiting https://www.dublincookeryschool.ie/coronavirus-customer-information. Please read this page carefully before attending our classes.
- What do I need to bring?
In order to help prevent the spread of COVID-19, all students are requested to bring the following to class for their own personal use only:
- Mask and/or visor
- Tea towel
- Water bottle
Aprons and tea towels will be available in our shop if you prefer to purchase them from us.
Please arrive and enter the school wearing a mask or visor. Sanitized DCS visors will be available to use while cooking within the Hands-On kitchen if you don't have one. Please note that shop payments are only being accepted by card to avoid unnecessary handling of cash.
- Should I eat something before I come?
Note that in all of our courses you will be eating the dishes you prepare in the hands-on session and everyone generally leaves us well-fed. Keep in mind that it takes time to whip up what we've planned and we recommend you eat something before you arrive at the school. As a point of reference, on our Morning Courses, we'll have our first taste at around 11:30 and for our Day Courses, we usually enjoy our first taste around 12:30 PM - 1:00 PM. On our Evening Courses, we generally sample our first few bites around 8:30 PM.
All food cooked in the school is intended to be eaten on the premises. For health and safety reasons, no savoury or unapproved items may be taken home.
- What level of cooking experience do I need?
The beauty of how we design all of our courses is that anyone of any level can join us and learn heaps. While someone new to the kitchen will find support as they maneuver through new techniques, the more seasoned cooks in our group will thrive on all the pointers we offer for further improvement. Our personalized approach allows for really healthy breathing space in terms of suitability because we always teach our course material in a layered way and we know how to quickly adapt to a moving room. Constant, open-ended learning is one of the things we love the most about being in the kitchen and our tutors' enthusiastic teaching style and patience is a testament to that.
- Who typically takes this course?
We have both a wonderful community of regulars and constant stream of new students joining our classes. On any given course, you can expect a group of great diversity in both background and experience, many locals, and a good few travelers. What everyone seems to have in common though is that they are eager to eat and learn and be in good company.
- What if I have a food allergy or dietary restrictions?
Keep in mind that all of our recipes are guidelines and very adaptable so as long as it has been made clear at the time of booking, we should be able to accommodate your dietary needs with a delicious adjustment (a note can easily be included when you book online). Be sure to highlight if your food allergy is life threatening and if it is, you must bring an Epi-pen. Please also note that we are a busy school environment and while every care will be taken to provide a safe and enjoyable cooking experience for all students, the allergin(s) you are affected by may have been handled at some point previous to your arrival and there is always the risk of cross-contamination.
- What if I can't make it to a course or dining event that I've booked?
Note that if you cannot make a Morning Course, Evening Course, 1-2 Day Course or Pop Up Restaurant Night that you have booked, you are more than welcome to send someone in your place (16 years or older). There's no extra cost for this so just give us a buzz and let us know who to expect and we'll take good care of them. If this can't be arranged and you need to cancel your place, please take a look at our Terms and Conditions to see what rules apply to you. Please note that if you are booked on as a Cook's Club Member, the membership is non-transferrable and therefore your place on the class is non-transferrable. Multi-Day Courses (3-5 days in length) are reserved for the individual booked onto the course or a single attendee (e.g., if you aren't able to attend certain days, someone else cannot be sent in your place on those days). For our full Terms & Conditions, go to https://dublincookeryschool.ie/terms.
- Is there a discount to booking onto more than 1 course?
We don't offer a discount on multiple bookings but we do sometimes run spotlight sales on various courses. If you would like to stay abreast of these surprise sales, just sign up to our newsletter. You can find a link on our homepage!
- Is there an age requirement?
All of our regular courses are designed for adults and our minimum age requirement for someone coming on their own is that they are at least in Transition Year (an exception to this is on specialized age-specific courses such as Growing Gourmets). If your child is younger than this and you think that he or she would enjoy one of our regular courses, we'd love to have them on but they must be accompanied by an adult. Please alert us within the comments section of your online booking if any of the above applies to the attendee; note that our course fees apply to each participant, regardless of age. Note that our Growing Gourmet Courses are for students 12-17 years of age.
- Do you have courses geared towards TY students?
For TY students, we have terrific 4 and 5- Day Courses here that provide a great curriculum for life skills experience; when booking on, please indicate that this is a TY student as this course is open to the public. We also have a Growing Gourmet series (for 12-17 year olds) that you should check out if you are looking for a course specifically geared to the younger age group!
- What is parking like in the area?
There is plenty of free parking along the curb outside the school around the corner on Sweetmans Avenue or Carysfort Avenue. For daytime parking Monday-Saturday from 8AM - 7PM, there are a few metered parking spaces available right outside the school that are available for €5 (parking is free after 7PM). Please resist from parking outside the houses on Brookfield Terrace and Brookfield Place. Please also don't park on the grass verges opposite the school or on the double yellow lines in the area. For more info, go to https://dublincookeryschool.ie/find-us.
Your course itinerary
|06:45 PM – 07:00 PM||
Everyone is encouraged to arrive 15 minutes prior to the course start-time. After we sign you in, we’ll lead you to a comfortable seat in our modern, mirror-lined Demo Kitchen where you’ll have a few minutes to get to know your fellow students before we begin.
|07:00 PM – 09:15 PM||
Our Evening Courses all start off in the Demo Kitchen where the tutor leading the session introduces the night’s menu and jumps right in to the delicious tasks at hand. Our Evening Courses usually comprise of 2 Demo sessions that alternate with 2 Hands-On sessions. In our practical sessions, we organize ourselves so that everyone works in pairs with specific tasks assigned to each person. Don’t worry if you’re flying solo on the night, we’ll find you a partner in crime.
|09:15 PM – 09:30 PM||
At this point, students should be wrapping up all their tasks at hand. This is also a great time to compare and contrast the fruits of your labour and raise any lingering questions you may have with our team.
This is when we say our goodbyes. Be sure to check out our shop on your way out. Many tools and goodies we like to have close at hand in the kitchen are available at the school and we’d be happy to help you out with your decision making. While our time together was short, we always enjoy having you, appreciate all feedback, and look forward to welcoming you back again very soon!