Chinese Cooking Lessons - Learn to Make Momos

Learn to make Chinese dishes 

 Chinese Cooking Lessons in Trivandrum – Learn, Cook, Enjoy!

If you've always wanted to recreate your favorite Indo-Chinese dishes at home — this is your chance!

 Join our Chinese Cooking Class in Trivandrum, where we bring the sizzling flavours of the wok straight to your kitchen.

From slurpy noodles to flavour-packed Manchurian Chicken, from steaming hot momos to tangy fried rice, this class covers all the favourites. Whether you’re a complete beginner or just looking to sharpen your techniques, our step-by-step sessions make cooking Chinese food approachable and fun.

🥟 What Happens in the Momo-Making Class?

The Momo session is one of the most loved parts of the class — because who doesn’t love these soft, juicy dumplings?

Here’s a step-by-step look at how this class unfolds:

👩‍🍳 Step-by-Step Flow of the Momo Class:

1. Intro to Momos
2. Brief on the origin of momos and popular variations (veg, chicken, paneer).
3. Discussion on ingredients and regional twists.
4. Making the Dough
5. Correct flour-to-water ratio.
6. How to knead for elasticity and rest time for softness.
7. Prepping the Filling
8. Options for veg and non-veg fillings.
9. Tips on balancing moisture, seasoning, and texture.
10. Rolling & Shaping Techniques
11. How to roll the perfect wrapper (not too thick or thin).
12. Hands-on practice for popular shapes like half-moon, round pleated, and potsticker style.
13. Steaming
14. Correct steaming time.
15. Use of banana leaves, steamer lining options, and when to use oil.
16. Sauce Making (Bonus!)
17. How to make spicy red chilli-garlic sauce that complements your momos.
18. Tasting & Troubleshooting
19. Each participant gets to taste and compare.

Q&A to discuss where things go wrong and how to fix them.

❌ Common Mistakes in Making Momos – And How You’ll Avoid Them:

• Too Thick Dough – Makes the momo chewy. We’ll show you how to get it just right.
• Overstuffing the Filling – Leads to tearing or leaking while steaming.
• Dry or Watery Filling – Causes poor texture or soggy wrappers.
• Uneven Rolling – Results in undercooked or overcooked spots.
• Oversteaming – Makes the momos rubbery.
• Skipping Rest Time for Dough – Makes it hard to shape and seal.
• Not Sealing Properly – Causes the momo to burst while cooking.

📍 Where & When?

Location: Kumarapuram, Trivandrum – details by Whatsapp ( Location) 

Class Type: Hands-on individual classes ( Ideal for people interested to make momos at home or cafe owners who are looking to send their staff for momo making class)

Duration: 2.5 hours

Includes: Printed recipes, take-home momos, and sauce tasting.