In this online class, you’ll learn how to make Chinese bao buns at home. We’ll teach you how to make, shape and steam closed (dumpling-style) baos and open (sandwich-style) baos. Once you get the technique down pat, we’ll teach you the proper methods and proportions for filling, so you can riff on bao endlessly. Together we’ll make a vegetarian- and vegan-friendly hoisin mushroom filling, and once class is over, you’ll have the confidence to make any kind of bao you desire.
Note: A steamer basket is required to take this class.
We’ll walk you through:
- How to make the dough from scratch
- How yeast works and difference between dry and fresh
- Kneading and proving the dough
- How to fill bao so it doesn’t overflow
- Quick pickling vegetables to serve on the side
- Shaping and steaming the buns
Age Restriction: 16+, but 14- and 15-year-olds can join as long as they are accompanied by an adult who is also taking the class
Main allergen(s): gluten, soybeans (soy sauce), sesame (oil)
This class is suitable for vegetarians or students with nut allergies. It can be adapted to a vegan or lactose-free diet.
Online classes can accommodate up to 100 students. Each class has an instructor and co-instructor. Students will be placed on mute but can click on the ‘raising hand’ button to be unmuted as soon as possible to ask a question. The co-instructor is available to answer questions at any time via the chat function. You have the option to keep your camera on or off during class.
Before class, we’ll send you a PDF detailing the ingredients and equipment you'll need (they don’t have to be from us), information on how to join the class, and points on health and safety. If you have any specific questions about substitutions, please feel free to contact us at email@example.com.
Please note the price is per person, not per Zoom screen—i.e., if two members of a household take this class, the total price is £50. All online classes are non-refundable.
Food images credit: @thecornerplot, Sophie Rushton-Smith
Why we love it
‘Making bao buns from scratch is exhilarating—it doesn’t take long, there are a million ways to fill them, and they freeze well.’