Chef: Dan Hurlbut
Date: Thursday, February 19, 2026
Time: 6:00PM-8:30PM
In this fully hands-on class, you’ll learn to make two of the most beloved dim sum dishes—dumplings and scallion pancakes—completely gluten-free. We’ll use a blend of rice, tapioca, and millet flours to create doughs that are tender, elastic, and beautifully workable without wheat.
From pan-fried pork and vegetable dumplings to a flavorful sweet potato and shiitake vegetarian filling, students will practice rolling, folding, and pleating, while learning knife skills and dough handling techniques. You’ll also create crisp, flaky scallion pancakes layered with sesame and scallions—just like the original, but completely gluten-free.
Perfect for both gluten-free eaters and anyone curious about alternative grains and textures. This class is permitted for students 14 years of age and older.
Menu:
- Pork and Vegetable Potstickers
- Scallion Pancakes
- Chili Garlic Dipping Sauce
Allergen/Dietary Notice: Please be aware that the following items will be used in class: sesame, gluten free soy sauce, pork.
Note: Please be aware that all recipes for this class are prepared using gluten-free ingredients. However, Capital Cooks kitchen is not a certified gluten-free facility, so while the food is gluten-free, and the utmost care is taken to ensure safety, there is a possibility of cross-contamination from cooking equipment and utensils.
About Dan: Dan Hurlbut has spent over 20 years in the food industry. His greatest joy is sharing his love of cooking with his two daughters, who have grown up creating delicious dishes alongside him. After being diagnosed with celiac disease, Dan was inspired to rework many of his favorite recipes to be gluten-free. He’s passionate about helping others build confidence in the kitchen while enjoying bold flavors and reimagined classics.