APRIL 11, 2026: Dumplings 101!

Join Chef Arthur Orozco for an immersive, hands-on exploration into the craft & science of dumpling making using freshly milled grains from Barton Springs Mill.

This workshop moves beyond recipes to teach the deeper relationship between grain, hydration, gluten development, and texture - revealing how flour transforms into living dough.

Participants will learn how different wheat varieties behave in dough, how hydration & mixing influences elasticity, and how traditional techniques create dumplings that are tender, resilient, & deeply flavorful.

At the end of the workshop, guests will enjoy freshly prepared dumplings featuring seasonal fillings that highlight local ingredients & Barton Springs Mill grains:

• Shitake Mushroom, Root, Goat Cheese Dumplings

• Lamb, Goat Cheese, Spinach Dumplings

BYOB is fine by us for participants 21+ 🍻

Things to look forward to:

• Understanding heritage wheat & fresh milled flour behavior in relation to hydration science and gluten alignment 

• Learn proper mixing & resting dough guidelines for optimal extensibility

• Rolling & laminating dumpling wrappers using a pasta roller for proper thickness control 

• Folding techniques for structured dumplings and how dough structure affects cooking performance

• Tasting the differences between boiled, steamed, & pan-fried dumplings

• Tour the mill with our Education Director

• Purchase BSM products at a class-exclusive 15% discount

All levels are welcome and encouraged to attend this class!

About your instructor, Art Orozco:
Cooking in the professional culinary industry for 10+ years and working under James Beard & Michelin recognized chefs, I have grown to fall in love with & dedicate my time to mastering three specific food vessels - tacos, pizza, & dumplings. Coincidentally, my dumpling journey took a turn from almost going to China, to traveling to Oaxaca instead to deepen my knowledge in nixtamalization. I found myself working at a Michelin recognized restaurant, Labo Fermento, where they specialize in dumplings and all Asian fermentation using Oaxacan ingredients. After much testing and playing with the different BSM flours and Texas ingredients, I am ready to share my knowledge and love for this craft of dumplings.

Class Policies:

TICKETS ARE FINAL SALE, NON-REFUNDABLE, and NON-TRANSFERABLE TO OTHER CLASSES. You may transfer tickets to another person to attend in your place - simply have them check in under the original name used to purchase the ticket(s).

By purchasing tickets to attend one of our classes, you acknowledge that you have read and agreed to our Participant Class Policies and Media Release. 

Touring our facility requires that all participants adhere to health guidelines - all touring participants (included in ticket) will be required wear a hair net that effectively restraints all hair, including mustaches, goatees, and any other facial hair. Close-toed shoes and shirts that cover the underarms and shoulders are required for entering any part of our facility, per health code. No exceptions. 

In keeping with the low COVID risk level in Travis County, masks are optional and up to personal discretion for this class. 

In the event of class cancellation, we will email you to notify you of a canceled class.