Houtskool [Dutch for charcoal] hout • skool / noun: a porous black solid, consisting of an amorphous form of carbon, obtained as a residue when wood, bone, or other organic matter is heated in the absence of air.
We make dumplings!
Our dough is handmade with Central Milling 100% Organic Beehive Flour and is lightly tinted with natural food-grade organic coconut shell activated charcoal, to achieve our distinctive grayscale.
Our fillings are created with organically sourced ingredients from purveyors who support sustainable farming practices and the verified non-GMO project.
Pure ingredients; handcrafted in Healdsburg, California.
6 | $15 12 | $28
SHRIMP + CARROT | white dumpling
CHICKEN + SHIITAKE | grey dumpling
PORK + SHRIMP | black dumpling
BEEF + SHRIMP + WOOD EAR + CHARD | white + black speckle
LOBSTER (sdd $1 per dumpling) | orange + red speckle
CAULIFLOWER | white dumpling
GREENS | wheat dumpling
INDIVIDUAL DUMPLINGS: $2.5 (lobster add $1)
PICKLE PLATE | house-made | red radish | habanero carrot | white tamari beech mushroom | rice vinegar cucumber | sesame bean sprout | carrot ginger pea shoot $4
BUCKWHEAT SHORTBREAD COOKIE $2
with appreciation for education, we now donate a portion of the 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. www.madfeed.co
Central Milling | Green Horse Farm | Duncan’s Mushrooms | Water 2 Table Fish Co. | Beeler's Pork | Mary’s Organic Chicken | F.E.E.D. Sonoma Farmers Exchange | Sonoma Vinegar Works | The Japanese Pantry | Oaktown Spice Shop
of dumplings and ingredients
We offer different ways to experience our dumplings:
POP UP | pop up dumpling service; individual price per order via Square (see menu for prices)
OPEN DUMPLING BAR | a ticketed price per/head; open dumpling service (please inquire for prices)
LIGHT DUMPLING BAR | a ticketed price per/head; light bite dumpling service (please inquire for prices)
DUMPLING SERVICE | a ticketed price per/head; all-at-once dumpling service (please inquire for prices)
With a love of nature and an open mind for breaking new ground, Syd and Lucas embarked on a dumpling adventure together…
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. 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 development 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).