18 Reasons: Sheng Jian Bao Workshop: Soup Dumplings

Price:
$195.00
Member Price:
$185.00

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

Soup Dumplings are beloved and for good reason! It’s addictive to bite into a tender dumpling and slurp a delicious broth. The classic steamed, thin-skinned Xiao Long Bao (XLB) is more commonly known, but we also love its yeasted, potstickered cousin, Sheng Jian Bao (SJB)! Compared to the XLB, SJB’s dough is thicker and fluffier. SJBs are steamed then pan-fried to create a flavorful crust on the dumpling’s bottom. In this workshop, you’ll learn how to make the dough from scratch, roll out the dough, and make two different soupy fillings. With Henry as your guide, you’ll be introduced to the Fujianese/Taiwanese style of making these yeasted buns, often served in the morning for breakfast.

To round out our meal, we’ll also make a classic breakfast item (that’s delicious anytime): Savory Soymilk, where we’ll curdle fresh soymilk to create a thickened soup topped with savory toppings.

MENU

Yeasted Bao Dough

Soupy Pork Filling with Chicken Aspic

Taiwanese Cabbage Filling

Savory Soymilk

Garlicky Smacked Cucumbers

This menu contains the following common allergens: Soy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!