You know that wildly satisfying feeling of biting into a perfectly crisp-bottomed dumpling? This is the part where you learn how to make that happen with your own two hands at a lively local brewery in Milwaukee, beer in hand if you choose and flour absolutely everywhere by the end. Chef Marty, a culinary pro with more than 25 years of industry experience, breaks everything down step by step so you can relax and enjoy the process instead of stressing about technique. You’ll start by mixing and rolling fresh dumpling dough from scratch, then build a savory filling with beef, garlic, ginger and spring onions that smells almost unfairly good. Next comes the fun part: folding. You’ll learn simple shaping techniques that look impressively restaurant-worthy without requiring superhero-level coordination. Once your dumplings are filled, you’ll cook them until the wrappers turn tender with irresistible golden edges. Then you’ll whip up a homemade savory dipping sauce from scratch and finally dig into the meal you created yourself. Expect plenty of laughs, floury fingers and the realization that store-bought dumplings are officially on notice.