18 Reasons: Sheng Jian Bao: Soup Dumplings

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.