HOUTSKOOL DUMPLINGS is an artisan dumpling pop up, based in Healdsburg, California, combining Japanese heritage with culinary craftsmanship.
We make our dough by hand, with Central Milling 100% organic all-purpose flour, water and salt.
Our fillings are created with responsibly sourced ingredients we gather from earth-conscious 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.
We use 100% binchotan, the highest grade of charcoal, as a natural way to tint our dough a beautiful greyscale, without imparting any added flavor. Using a traditional method, these Japanese oak branches are carefully selected by artisans who determine its maturity, ensuring the process is sustainable and environmentally friendly.
Our kitchen plan is lightweight, low impact and 100% electric power, a renewable resource, retaining a low carbon footprint.
We donate a portion of our profits to MAD Foundation (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 Foundation (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 royal trumpet, brown clamshell and crimini mushrooms are grown by Mycopia in Sebastopol
Our pea greens and micro shiso are grown by certified master gardener 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
Our ceramic tableware is handmade by Carter & Co in Pope Valley
Our tiny ceramic cups are handmade by Mitsuko at Tsuchikara Pottery in Orinda
Our oat milk of choice is Oatly, a Swedish company who developed this sustainable + healthy drink based on research from Lund University
CARTER & CO | EVERY FRIDAY & SATURDAY | 12p-4p | 1231 Main St. | St. Helena | CA | 94574 | 707.963.5878
Meander through this incredible wonderland of a shop and you’ll find a little hideout in the back room, filled with Django Reinhardt, a few biergarten tables and a multitude of dumplings!
Carter & Co is the result of a collective appreciation of great food, fine ceramics and functional beauty in design. Each piece is handcrafted, then glazed and fired in hand-built kilns located on a historic 60-acre ranch in the eastern hills above Napa Valley, their clay is formulated to echo the variegated granite stone of California’s Sierra Nevada mountains.
We serve all of our items on Carter & Co. Come to the source and explore their world of fine ceramics with us.
*The lines at this pop up can be lengthy, so come early or after 2p for less of a wait. Dumplings are dine in or take out.
MEDLOCK AMES TASTING ROOM | SUNDAYS | 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…or meander down the hallway to our #speakeasy pop up in the back room - enjoy wines by the glass or bottle with your favorite dumplings in this legendary space that used to be home to the Alexander Valley Bar in Healdsburg.
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.
*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
With both Japanese and Polish heritage, dumplings were a gravitational pull for Syd. From gyoza to pierogi, she's been exposed to a wide range of varieties. An avid cook her entire life, she left New York, and her position in high fashion, to follow her calling, starting with a 2-month trip to Japan, where she worked as an apprentice in Omotesando. This adventure turned into a food odyssey that led her through iazkayas, traditional shojin ryori, the Kappabashi restaurant supply district and a visit to the Tsukiji Fish Market.
Originally from Los Angeles, Syd returned to California where she fortified her culinary training at the Culinary Institute of America at Greystone in St. Helena, and stayed within the Napa Valley to hone her skills inside the kitchens and culinary gardens of The Restaurant at Meadowood (St. Helena), Ad Hoc (Yountville) and Bouchon Bakery (Yountville), alongside stages in chocolate at Per Se (NYC) and The French Laundry (Yountville) with an internship with Mast Brothers Chocolate (Brooklyn).
After 6 years of industrious restaurant service, she relocated to Healdsburg where she began work with SHED by developing an exclusive biscuit recipe for their breakfast program, which became a local favorite, filled with house made jam & whipped butter (and also turned into their famous biscuits & gravy dish). Within a year, she moved on to helm their newly formed Retail Division as Head Chef of Research & Development, creating an entire line of pantry products reflecting the philosophies of an agrarian life, including a thriving kombucha program, spice pantry, pickles and shrubs, winning multiple Good Food Awards for SHED.
To date, Syd spent almost a decade in Napa and Sonoma Counties, building friendships and relationships inside a network of influential restaurants and culinary fields. Her appreciation for hard work and honest endeavors solidified her dedication to the agricultural community. Her ethos is in support of environmental sustainability and the artisans and farmers who fuel her traditional yet modern approach to flavor.
Lucas Moderacki | Co-Founder
Lucas grew up on the East Coast and began his creative journey in glass-blowing, earning a BFA in Glass from Tyler School of Art at Temple University (Philadelphia). He found an affinity with glass and pastry and soon evolved to a career in the culinary arts.
A graduate of L’Academie de Cuisine (Maryland) in 2010, Lucas expanded his culinary knowledge and pastry skills at Le Bernardin (NYC) working under the mentorship of pastry chef Michael Laiskonis.
From there, he took on the role of sous chef for Bien Cuit (Brooklyn), where he practiced the methods of slow fermentation, small batch breadmaking, and viennoiserie, trained by award-winning owner/baker Zachary Golper. Meditating on the simplicity of ingredients and the technique of repetition, he mastered the taste and texture of every loaf.
His next position paralleled this idea in chocolate-making, as Production Manager of Research & Development at Mast Brothers Chocolate (Brooklyn), where he helped to develop their line of milk chocolates, balancing sheep, goat and cow’s milk ratios to create original flavors and formulas.
With a love of cycling, Lucas made the move to California, where he continued his explorations in baking at SHED (Healdsburg), supporting their pastry program by contributing his knowledge and expertise to their ancient grain-based production. Next, he moved to their Retail Division as Research & Development Chef, researching and 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 also completed a 6-month internship at the Metropolitan Museum of Art (NYC).