Sheng Jian Bao Workshop: Soup Dumplings

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! 

Oakland dumpling maker, Henry Hsu’s past identities have included public health advocate, architect, and designer. He immersed himself in the local Bay Area food scene working at Oakland tofu maker, Hodo Foods for over a decade and most recently spent the past year working at Dumpling Club in San Francisco.  Henry’s perspectives on food are shaped by his Taiwanese heritage, Gulf Coast upbringing, Midwestern education and years of living in Latin America. From immigration to assimilation to seeking cultural identity through his food heritage, he began seeking out what Taiwanese food means to him through cooking, teaching, sharing and storytelling. He’s learned that cultural identity in food is simply not as monolithic and neatly squared away as we’d all like it to be! He also leads food tours, teaches dumpling making, hosts Taiwanese pop-up dinners & occasionally you can find him working a farm stand at a local market!

_{Photo credit: Henry Hsu}