Bao Buns are one of Asia's most delicious street food snacks and in this workshop, we're going to teach you how to make them from scratch. The class will begin with the buns, the light steamed pillow cases that act as the envelope around the filling. You will be shown how to make the dough, prove, shape and then place in traditional bamboo steamers. The second part of the class will be the fillings. Keeping it traditional, we will offer a mix of pork and chicken meat fillings with accompanying mouthwatering sauces and added garnishes to enhance textures and flavours. This is a fun hands on class where everybody will get to make their own Bao Buns, so please come hungry. Price includes recipe packs and teas/coffees on arrival.
On the menu:
About your host
Blanca Valencia is originally from Bilbao in Northern Spain and trained at the Cordon Bleu in London with a Diploma in Pastry and Cooking. She has worked at cook schools in Madrid, Chicago and London and has lived and worked across Latin America, China and Europe, exploring their cuisines and food cultures in depth. She has also worked with leading food producers and has written about food for magazines and periodicals on both sides of the Atlantic. Her speciality and real love is reserved for Spanish and Latin American cooking (think Mexican, Peruvian and Argentinian). She also loves Chinese teas and tea culture. She regularly hosts workshops at the Cervantes Institute. She now lives in Dublin with her husband and two girls.
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