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April 24, 2022 3:30 PM
30 minute break from 4:00 pm to 4:30 pm (MT)
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
Join our dumpling pro Mai Nguyen for her online cooking class on how to make Sheng Jian Bao pan-fried soup dumplings - not to be confused with Shanghai soup dumplings! During your class Mai will take you through making the wrappers and the pork filling then stuffing, folding, pan frying and serving your dumplings, sprinkled with green onions and sesame seeds, together with a dipping sauce. Sheng Jian Bao wrappers are made with a yeasted dough, so to allow for rising time we'll take a 30 minute break once our dough is made, then come back to make and cook our dumplings.
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Ingredients, Sheng Jian Bao: Bao dough, pork filling, sesame seeds and green onions for garnish, oil
Ingredients, Bao Dough: all purpose flour, active dry yeast, sugar
Ingredients, Pork Filling: 1/2 lb ground pork, ginger, garlic, green onions, soy sauce, rice wine (optional), sesame oil, chicken/veg stock or water
Speciality Equipment: steamer
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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