Potstickers: Fold, Sear & Eat with Chef Kelvin Cheung
A hands-on introduction to dumplings. Chef Kelvin Cheung takes guests through the story and history of potstickers, from their Chinese roots to the versions we know today, before getting everyone’s hands dirty making their own.
Guests will learn how to prepare the filling, fill and fold potstickers, and understand the cooking technique that gives them their signature crispy bottom and juicy steamed top. We’ll finish by cooking and eating them together with a simple dipping sauce.
Content & Format
The workshop will begin with a short, informal discussion on the history of potstickers and Chinese dumpling culture, including how dumplings have evolved and travelled across different cultures. Chef Kelvin will then demonstrate the filling, seasoning and basic assembly of a potsticker before showing a few folding techniques, from an easy beginner fold to a more traditional pleated dumpling.
Guests will make and fold their own potstickers at their workstations while Chef Kelvin moves around the group, helping with technique and answering questions. The final section will demonstrate the classic pan-sear + steam method that creates the crispy-bottomed potsticker, followed by a simple dipping sauce.
The workshop finishes the best possible way: everyone eats what they made.
.jpg)
.jpg)
Bio Chef Kelvin Cheung
Chef Kelvin Cheung is a Chinese Canadian chef based in Dubai, best known for pioneering Third Culture Food in the Middle East, blending his Chinese heritage, North American upbringing and French culinary training.
He is Chef and Partner at Jun’s, Little Jun’s, Jooksing, 852 Bakery and Liu by Jun’s under Three Layer Hospitality. His restaurants bring together global flavours, local ingredients and creative interpretations of familiar dishes, earning recognition from the Michelin Guide Dubai, MENA’s 50 Best Restaurants and Gault & Millau UAE.
Named What’s On Dubai’s Chef of the Year in 2024 and Caterer Middle East’s Chef Patron of the Year in 2024, Cheung continues to champion culinary innovation, sustainability, diversity and mentorship. In 2026, he joined the judging panel for MasterChef Asia, further cementing his influence on the global culinary scene.