Soup Dumpling Workshop - Virtual on Zoom (April 17 + 18)

I'm very excited to share with you a brand new virtual Soup Dumpling Workshop that I am teaching in April! Since teaching a few in-person soup dumpling classes years ago, many of you have written to request an online version. So, if you're ready to try making these delicious soupy morsels at home, join me on April 17th and 18th for this special event!

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, April 17 (12-1pm Eastern Time): Introduction, overview, and starting the soup.

Sunday, April 18 (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.

Hope you can join us!