Register for the class here!
Join cookbook author Diana Kuan in an upcoming Zoom workshop on making Shanghainese soup dumplings (xiaolongbao) at home! Since soup dumplings are a 2-day process, there will be 2 sessions. If you can’t make both sessions, email me and I will send you the instructions for the class you miss.
Saturday, January 27, 2024 (12-1pm Eastern Time): Introduction, overview, and starting the soup.
Sunday, January 28, 2024 (12-1:30pm Eastern Time): Making the dough, wrapping, and cooking. And eating just in time for lunch!
Class size will be limited for a better experience.
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Shanghainese soup dumplings, or xiao long bao, may be China's greatest gift to mankind.They're also the ideal comfort food, with each glorious dumpling holding a healthy mix of meat with tasty broth. Yet the making of soup dumplings is shrouded in mystery.
In this class you'll learn the secrets to making great soup dumplings at home. We'll cover the basics of soup making, wrapping, and steaming. And we'll answer that age-old perplexing question: Just how do you get soup inside a dumpling?
Equipment needed - steamer set, skillet or wok, tongs, mixing bowl. I recommend a bamboo steamer set such as these, but you can also use a metal steamer if you already have one. I use an 8-inch bamboo set that fits inside a 10-inch skillet or wok for steaming. If you choose to go larger with a 10-inch set, make sure it can fit inside your pan or wok.
The ingredient list will be sent 10 days before the class. There are options for a traditional Shanghainese version with pork or a chicken version.
Zoom link will be sent 1 week before the class. Please provide your email address at checkout to ensure you receive the link.
About the instructor:
Diana Kuan is a cookbook writer and photographer with Penguin Random House. She is the author of two cookbooks - The Chinese Takeout Cookbook (WSJ best seller list), and Red Hot Kitchen. She has been teaching for 12+ years in both New York and Beijing. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.