Shanghainese Soup Dumplings
Taught by Diana Kuan
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
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.