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Down in the Dumplings

$215 AUD

See Dates and Bookings Contact Us

Sunday 18 August 2024
10 AM - 4 PM

Angliss Restaurant, William Angliss Institute 550 Little Lonsdale Street, Melbourne VIC 3000, Australia


What You Learn

Produce a variety of dumplings

Balance flavours and spices

Functions and importance of specific ingredients

What You Get

Certificate of Attendance

Comprehensive Recipe Notes

Hands on Industry Training

Materials to Bring

Carry bag for transporting baked goods home

Pen for note taking

Dress Code

Participants are advised to wear flat, enclosed, rubber soled shoes for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.


You won’t be after discovering the delights of this varied traditional Asian cuisine

Are you wonton to do something different this winter?

Immerse yourself in the delicate art of balancing flavours and spices, while being inducted into the subtle nuances that make Asian cookery one of the most popular, highly regarded, understated and complex cuisines in the world. Learn how to layer textures and ingredients to create flavour packed packages of perfection

Incorporating steamed dumplings such as bbq pork buns and siumai, deep fried vegetable spring rolls and the “potsticker” (traditional pan fried gyoza), our trainer will take you on a gastronomical expedition through the heartland of Asian finger food.

On completion of this class you will receive a certificate of attendance.

A light lunch is provided for all class participants

Take home all you produce in class

Due to our enviromental sustainability policy William Angliss will no longer provide disposable containers to transport food; please bring suitable containers to take home all you make in class.