What cooking techniques did Natasha Nicholes learn from Chef Ming Tsai during the Macy's Chef event?

I learned how to properly fold and seal wontons with Chef Ming Tsai during the Macy’s Chef event. We focused on technique—how much filling to use, how to keep the wrappers from drying out, and how to fold them so they cook evenly and don’t burst.

From the kids’ class, there was also an emphasis on kid‑friendly prep: getting little hands involved safely and teaching them basic kitchen confidence while we cooked together.

Is there a specific technique you’re most interested in—like folding, sealing, or cooking the wontons?