Jackie Low grew up in Oakland eating frozen dumplings. Her chef father and server mother worked long hours in Chinatown restaurants, and Low learned to cook for herself at an early age. She studied human biology at Stanford University and dabbled in different jobs, but earlier this year she decided she wanted do something meaningful that connected to her passion for food. So she started Get Low Dumplings, organizing multi-coursed, all-dumpling dinners in San Francisco. On Sunday, Get Low is popping up in Oakland for the first time. In the afternoon, folks can get a plate of dumplings à la carte — Low expects to price them around $9, with a portion going to a local charity — followed by a five-course, ticketed meal at Shiba Ramen. These aren’t your traditional dumplings, by the way. Low has dabbled with pho soup dumplings, tom yum soup dumplings, and even carnitas dumplings — a product of her love of Oakland’s diversity. The pop-up is also a chance for Low to work with her family — her mom, dad, and two sisters will all help out — and make her contribution to the wealth of Asian-American chefs changing the way we think about Chinese food.

Janelle Bitker