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 .
mix n match | 6 for $15 | 12 for $28
made with central milling 100% organic flour
hand-shaped to order | dine in or take out | Carter & Co ceramics | World Centric 100$% compostables
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 greens 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
Our ceramic table ware is handmade by Carter & Co in Pope Valley
Our tiny ceramic cups are handmade by Mitsuko at Tsuchikara Pottery in Orinda
COMSTOCK WINES | every FRIDAY in July | 12p-4p | 1290 Dry Creek Rd | Healdsburg | CA | 95448 | 707.473.8027
In the heart of Dry Creek Valley, you’ll be able to experience our dumplings with a beautiful panoramic view. Immerse yourself in the distinct varietals grown in Sonoma. Indoor and outdoor seating is available with an open bocce court . To see our complete menu, to view click here. .
A special offering from Chef Jude Affronti will also be available for separate purchase [the Special for Friday 6/5: Thai Chicken Crepinette, Kumquat Kosho Aioli with Cucumber, Ginger & Fresh Citrus]
*Comstock Wine and Chef’s Special purchases are separate from Houtskool Dumpling purchases.
Friday Flight | $25
2017 Sauvignon Blanc
2015 Pinot Noir
CARTER & CO | SATURDAYS | 12p-4p | 1231 Main St. | St. Helena | CA | 94574 | 707.963.5878
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’ll be bringing our biergarten tables and dumpling pop up to the back room at the Carter & Co shop on Main Street in St. Helena every Saturday. Come explore their world of fine ceramics with us.
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.
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
A 2-month trip to Japan and an apprenticeship at a small restaurant in Tokyo started a food journey that took Syd through izakayas, traditional shojin ryori, the Kappabashi restaurant supply district, a visit to the Tsukiji Fish Market, and all the way to Kyoto, for a quiet day at the Blueberry Fields Kinokuniya in nearby Shiga.
Upon returning to California, she embarked on a set course at the Culinary Institute of America at Greystone. She found an affinity with the calm of the Napa Valley and stayed to expand her culinary skills inside the kitchens of Ad Hoc (Yountville) and Bouchon Bakery (Yountville), where she headed the chocolate & confections department, followed by chocolate-making stages and internships at Mast Brothers Chocolate (Brooklyn), Per Se (NYC) and The French Laundry (Yountville).
She also spent two years working in both the kitchen and the culinary garden for The Restaurant at Meadowood (St. Helena), which further inspired her ethos in support of artisans, growers and foragers.
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.
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 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.
His migration to the West Coast brought him to SHED (Healdsburg), where he supported their bread and pastry program, contributing his knowledge and experience 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 earned a BFA in Glass and completed a 6-month internship at the Metropolitan Museum of Art (NYC).