Thank you for joining our Chinese Dumplings and Bao Cooking Class. Below are the recipes you made, a few tips to keep in mind, and the best tools for the job, so you can keep building on what you learned. Practice is key: If you apply all the knowledge you picked up in class to your cooking every day for the next three weeks, it will become a habit. That’s how these skills and techniques last a lifetime.

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Recipes

Click the button below to download and print our recipes for Asian-Style Vegetable Stock, Chinese Dumpling Dough, Hoisin and Mushrooms Dumplings, Chinese Bao Buns (Closed or Open). We encourage you to use these recipes as guidelines—feel free to vary the ingredients with appropriate substitutes.

Download PDF Recipes

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Expand your repertoire by taking another class. Our roster covers various cuisines to masterclasses on specific, versatile dishes.

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Chinese Dumplings and Bao Cooking Class

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Recipes

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