Learn to make Steamed Bao Bun and Bao Pockets
Hot steaming Bao buns
Begin your culinary journey into the world of shared cooking and eating.
Traditionally Asian food such as Bao and Dumplings are made sitting around the table with family and friends. As they say many hands make light work, so invite your loved ones, bring the kids or join your long lost mates in the kitchen. You might be across the globe, or even in the next room of the house. Together let's create little bundles of joy that 'dot the heart.'
This workshop is designed to be a shared experience and therefore you will receive a special discount based on the more people you bring.
In 2 hours you will learn to make the Bao Buns as well as the popular Bao pockets. You will also learn to make two kinds of filling- one meat and one vego.
In 2 hours, I will guide you through my traditional family recipes, bringing my home to yours.
- Introduction to ingredients
- How to make the dough by hand
- How to make two types of filling (meat & plant based)
- How to fold, pleat and cook the dumplings
- Tips on freezing and storage
- Tips on alternative ingredients
- How to make Bao Bun in your own kitchen
- How to make the soft fluffy dough from scratch
- How to make two different fillings
- Recipe for Bao Buns- Dough and fillings
- Online demo and hands-on experience- an opportunity to chat & ask questions with Angie
- New cooking skills from the comfort of your own home
- Laptop, internet connection & bench space
- Print out of recipes - this will be sent to you- please have ready at start of class
- Ingredients and tools - seperate list will be sent to you-please have ready at start of class
Casual clothes (Pjays if you like...but you will be on camera)
This class is appropriate for everyone - aged 8-80 yrs,
Vendor since 2015
For me, cooking has always been about the sharing of food. It’s about the anticipation of sitting down together and having quality time to talk and share a meal.
I am the daughter of Chinese cooking legend Elizabeth Chong and granddaughter to pioneering and dim-sim inventor William Wing Young. In so many ways I have always been surrounded by food. I went on to study Horticulture but found myself always wanting to plant veggies in peoples front gardens. Later, I designed Victoria’s first fully accredited Asian Cookery course at William Angliss Institute of TAFE where I taught for nearly 20yrs.
Today, my business The Humble Dumpling, is a return to my roots and family traditions. I grew up surrounded by aunties, uncles, grandparents and many many cousins who gathered every Sunday to make dumplings. I have such fond memories of those days and hope that my workshops and events will go some of the way towards sharing my wonderfully rich food culture.
The Humble Dumpling requires 5 days notice in writing prior to the class commencing for a refund, transfer or credit note.
In the event that a class is cancelled by The Humble Dumpling, students will be notified via text message or email and entitled to a full refund, transfer or credit note
Anyone partaking in any classes or coming to any events at The Humble Dumpling or organised by The Humble Dumpling must agree to these terms and conditions.
The Humble Dumpling does not offer refunds, transfers, or makeup sessions for missed classes. If you can't make a class, you can arrange with The Humble Dumpling to send someone else in your place.
Anyone participating in any classes with The Humble Dumpling must agree to these terms and conditions.
Agree to take on full responsibility for any damages, injuries and for physical and/or personal property, which might incur whilst participating in classes
PHOTO & VIDEO
Agree to give The Humble Dumpling unrestricted publishing rights for any photographs or videos or recordings taken at The Humble Dumpling classes (For use of THD marketing materials)
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