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There are few things we love more than a meal cooked by The Source‘s Executive Chef Scott Drewno, but a private lesson taught by Scott followed by a private dumpling lunch? Sign us up. Luckily, you can sign up too and prepare for Chinese New Year with the chef himself on Saturday, February 9th, at a cooking class at Wolfgang Puck’s The Source. While you can catch Scott on Saturday for some Year-of-the-Snake dumplings (considered symbols of luck, wealth and prosperity) or tonight at his Graffiato takeover, we understand if you just can’t get enough of the man. (We’re all right there with you.)

To help you out/give you a little taste of what’s to come/get you in that Chinese New Year Spirit, we met up with Scott for an exclusive dumpling tutorial; now you can try his mouthwatering Garlic Chive Dumplings at home. Recipe below; here’s Scott to help you every step of the way. Get those chopsticks ready….

Garlic Chive Dumplings
Executive Chef Scott Drewno, The Source by Wolfgang Puck

Chive Dumpling Dough Recipe

2C Wheat Starch
14T Tapioca Starch (aka Tapioca Flour)
2T Glutinous Rice Flour
4Tsp Fine Sea Salt
1C Water
1C Sprite

• Combine water and Sprite in a pan and bring to a boil
• Combine starches, flour, and salt in a large mixing bowl
• Create a well
• Using chop sticks slowly incorporate 95% of hot water/sprite mixture
• If dough looks dry, add remaining water
• When cool enough to handle, roll onto an unfloured surface
• Knead for 2-3 minutes
• Dough should be springy and not crack, if dough cracks put a little peanut oil in
your hand and work into dough
• Dough should have a glossy sheen
• Wrap dough ball in plastic for one hour prior to using


Chive Dumpling Filling

2 lb Pork Butt, ground
3T Fat Back, pureed (pork fat)
2T Chopped Garlic
2T Ginger Puree
1T Sugar
1T Oyster Sauce
1T Black Pepper
½C Flat Chinese Chives, blanched whole and then chopped
1t Sesame Oil
3T Cornstarch
1t Cure Salt
1T Kosher Salt
½C Shrimp
½C King Crab

• Combine the Pork with seasonings (do not add shrimp, crab and pork fat)
• Place pork mixture in bowl of a stand mixer and using the paddle attachment, beat on lowest setting. Add pork fat, increase speed to one setting higher and paddle until emulsified
• Add Shrimp and King crab and mix in well


Black Vinegar Dipping Sauce

4t Black Vinegar
1/8C Chili Oil
4t Sugar
2T Soy Sauce (Kikkoman or Yamasa)
2T Mushroom Soy Sauce
¼C Rice Vinegar
2T Ginger, finely chopped

Place all ingredients in bowl and mix well.


Method for Making Dumplings
• Pinch off ½ ounce portion of dough (Keep remaining dough covered in plastic
• Roll portion into a ball
• Flatten ball
• Press between tortilla press (wrap press in plastic wrap and rub with peanut oil)
• Place ½ ounce of chive filling in center of circle and crimp the edges
• Push filling down and twist to pinch off excess dough
• Flatten slightly
• Place in shallow half pan lined with oiled parchment
• Brush top of each dumpling with oil making sure dumplings do not touch one
• Cover with oiled parchment and wrapped tightly in plastic wrap until ready to

Cooking Instructions
Place dumplings in steamer for 6-7 minutes until cooked through. While dumplings are in the steamer, heat peanut oil in a sauté pan until hot. Place steamed dumplings in the hot pan, seam side up until they are golden brown and crispy. Dip in black vinegar dipping sauce and enjoy.