Houtskool Dumplings is a pop up dumpling house, based in Healdsburg, California, combining Japanese heritage with culinary craftsmanship.
We make dumplings!
We make our dough by hand, with Central Milling 100% organic all-purpose flour, water and kosher salt.
Our fillings are created with organically sourced ingredients from purveyors who support sustainable farming practices and the verified non-GMO project. The relationships we have with our growers and purveyors are the inspiration for what we do. click to see our purveyors.
Our dumplings are all similar in size and shape, so we tint our dough, to indicate what’s inside, using organic coconut shell activated charcoal achieving our natural greyscale, without imparting any added flavor.
Our kitchen plan is lightweight, low impact and 100% electric. Our method of cooking is with steam; we filter our water with binchotan charcoal. We serve all of our items on World Centric 100% compostables.
We work openly, to create food that is responsible, sustainable and in support of a healthy environment.
Taste our expression of pure ingredients through artisan milled flour, locally farmed organic vegetables and pastured meats.
We donate a portion of our profits to MAD (taken from the Danish word for “food”), a non-profit organization that brings together a global cooking community with a social conscience, a sense of curiosity and an appetite for change. We support MAD Foundation's goal of helping chefs lead the way to a better future for food and the people who make it. www.madfeed.co .
we donate a portion of our profits to MAD (taken from the Danish word for “food”), a non-profit organization that brings together a global cooking community with a social conscience, a sense of curiosity and an appetite for change. we support MAD Foundation’s goal of helping chefs lead the way to a better future for food and the people who make it. www.madfeed.co
We support our local farmers and purveyors. All of our ingredients are handpicked and harvested with mindful and organic farming practices.
We pick up our rice vinegar from the source, at Sonoma Vinegar Works in Calistoga
We pick up our Central Milling flour at Keith Giusto’s in Petaluma
Our shiitakes are grown by Duncan Soldner in Geyserville
Our pea shoots and tatsoi are grown by Tucker Taylor at Jackson Family Gardens in Santa Rosa
Our miso is handcrafted by family-owned & operated Aedan Fermented Foods in San Francisco
Our sesame seeds, sansho and kombu from Japan are sourced through the Japanese Pantry in San Francisco
Our friends at Oaktown Spice shop select our peppercorns, chili flakes and mustard seeds for us
YOUNG & YONDER SPIRITS | SATURDAYS ***except SAT 5/18*** | 1p-5p | 449 Allan Ct | Healdsburg | CA | 95448 | 707.473.8077
Located across the street from the Healdsburg City Hall, Young & Yonder craft distillery offers tasting flights that include the company’s Armont Vodka, H.O.B.S. Gin, Y/Y Distiller’s Series Lime Vodka, as well as their newest creations – Fellows and Foragers Absinthe and Stave Robber Rye Bourbon.
Led by husband & wife team, Josh & Sarah Opatz, along with Josh’s brother, Shane Harlan, all of their production is done on site, with distillery tours available, offering a behind-the-scenes look at the hands-on production.
We pop up every Saturday (***except this Sat 5/18***), steaming dumplings and serving tsukemono pickles and cold soba on the side.
Sip on specialty cocktails at the source, with the people who make it.
LIOCO WINES TASTING ROOM | TUESDAYS | 4p-7p | 125 Matheson St | Healdsburg | CA | 95448 | 707.395.0148
Owned and operated by the Licklider family. Husband/wife duo Matt and Sara Licklider and their small team produce the wines at a state-of-the-art winemaking cooperative in Sonoma County. All of the fruit is purchased from exceptional vineyards spanning 200-miles and three counties (Santa Cruz, Sonoma, and Mendocino). Committed to growers and actively engaged with the vineyards, their focus is on Chardonnay, Pinot Noir, and Carignan from sites with older vines, interesting soil, and heritage clones. Sometimes the hunt for Pinot Noir uncovers other treasures like a coastal Syrah vineyard or a rare, mid-century planting of Valdiguie. Room is made for such discoveries.
Gather with friends and family in an inviting neighborhood setting, right at the corner of the Healdsburg Plaza. You’ve got the choice of bar or banquette seating, with open windowpanes for street level views of the town.
SHADY OAK BARREL HOUSE | FRIDAYS | 4p-7p | 420 1st St | Santa Rosa | CA | 95401 | 707.575.7687
Dedicated to sour, wild and farmhouse beers, owner/brewer Steve Doty focuses on wild yeast (brettanomyces) and other bacteria that are used to bring acidity to beer. The aromatics from these beers create a delightful earthy and funky bouquet that no traditional yeast ever could.
Come explore this realm of flavor, in his sunny, garage-door-enclosed space, which is stacked with bourbon and wine barrels that previously held vintages of sauvignon blanc, pinot noir and French chardonnay.
*all items served on World Centric 100% fiber compostables | Click to find out more about SHADY OAK
MEDLOCK AMES TASTING ROOM | SUNDAYS ***except SUN 6/16*** | 12p-4p | 3487 Alexander Valley Rd | Healdsburg | CA | 95448 | 707.431.8845
Escape to the heart of the Alexander Valley for sustainably-farmed handcrafted wines. Enjoy a seat in their vaulted ceiling tasting room, take a walk through their garden or relax on the deck, where the vineyard views go on for miles.
With Ames at the helm, they farm and craft small production, high quality, artisan wines in an ethical way. With a commitment to quality through mindful and organic farming, sustainability is a way of life. Click to read more about Ames
We pop up with dumplings Sundays* from 12p-4p.
*please confirm dates on our website as they may vary throughout the season
PAST EVENTS…you may have missed, but we hope to see you in the future!
With a love of nature and an open mind for breaking new ground, Syd and Lucas embarked on a dumpling adventure together that started in Healdsburg, California…
Syd Kato | Co-Founder
During a course at the Culinary Institute of America at Greystone, Syd found an affinity with the calm of the Napa Valley and stayed to expand her culinary skills inside the kitchens of Ad Hoc (Yountville), Bouchon Bakery (Yountville) and The Restaurant at Meadowood (St. Helena), along with chocolate-making stages and internships at Mast Brothers Chocolate (Brooklyn), Per Se (NYC) and The French Laundry (Yountville).
After 5 years of industrious restaurant service, she relocated to Healdsburg where she helmed the newly formed Retail Division at SHED (Healdsburg) as Head Chef of Research & Development, creating new pantry products reflecting the philosophies of an agrarian life.
Her appreciation for hard work and honest endeavors solidified her dedication to supporting our local agricultural community. In Sonoma County, with an abundance of farm fresh ingredients at hand, her half-Japanese heritage fuels her traditional yet modern approach to flavor.
Lucas Moderacki | Co-Founder
Lucas graduated from L’Academie de Cuisine (Maryland) in 2010. He honed his skills and expanded his knowledge at Le Bernardin (NYC) working under the mentorship of Pastry Chef Michael Laiskonis.
From there, he followed his interest in baking, as Sous Chef for Bien Cuit (Brooklyn), where he meditated on the simplicity of ingredients and the repetition of technique. His next position paralleled this idea with chocolate-making, as Production Manager of Research & Development at Mast Brothers Chocolate (Brooklyn).
His migration to the West Coast brought him to SHED (Healdsburg), where he supported their pastry program, contributing his knowledge and experience to their ancient grain-based production. He then moved to their Retail Division as Research & Development Chef, establishing formulas and techniques instilled for the evolution of new products.
His interest in food science also led him to study chemistry at Brooklyn College, an education which he applies daily, to explore the culinary world.
Dedicated to the Arts, Lucas earned a BFA in Glass and completed a 6-month internship at the Metropolitan Museum of Art (NYC).