Shanghainese Soup Dumplings

image courtesy Diana Kuan
3531d71c seeable

Taught by Diana Kuan

Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.    

This is an old class! Check out the current classes, or sign up for our mailing list to see if we'll offer this one again.

This class might be over, but get first dibs on new sessions and brand-new classes by signing up on our ultra-rad mailing list.

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 or seafood 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? And of course, we'll sit down and eat everything at the end with Chinese tea and a surprise treat. 

Pork and chicken/ham soup will be used in the fillings.


Also coming up during Cooking Camp weekend: Dim Sum for Everyone on Sunday, October 6th.

Cancellation policy