Join Chef Judith as we learn the technique to make luscious, gently poached Ginger Chicken. Try your hand wrapping jiaozi (pork and vegetable stuffed Chinese dumplings). Sauté fresh Baby Bok Choy in Oyster sauce, a recipe that will seep into your weekly rotation. We will round out our meal with buttery Chinese Five Spice and Curry cookies made using traditional wooden moon cake molds.