Xiao Long Bao Workshop

Step into the heart of Shanghai cuisine and uncover the secrets behind the legendary Xiao Long Bao — those irresistible soup dumplings that burst with flavor in every bite. In this hands-on workshop, you’ll learn how to craft these delicate parcels from scratch, transforming simple ingredients into a culinary masterpiece through precise execution at every step.

We’ll begin by making the perfect dough by hand — strong enough to cradle the savory filling, yet tender enough to melt in your mouth. While the dough rests, you’ll prepare a luscious pork filling infused with gelatinized broth that turns into rich soup when steamed. Then, using a traditional dumpling dowel, you’ll roll out wrappers with precision: thicker in the center to hold the broth, thinner at the edges for elegant pleats.

You’ll practice the iconic 18-fold pleating technique — and discover simplified methods that still deliver stunning results. Finally, we’ll guide you through steaming tips to ensure your dumplings are perfectly cooked, and finish with a classic dipping sauce that ties it all together.

What sets this workshop apart is the hands-on troubleshooting session focused on perfecting your XLB technique—especially ensuring your wrappers stay intact during steaming to preserve the soup inside. This delicate step takes practice, and our small-class setting allows us to guide you through it with personalized support and expert tips.

This class is taught by Chef Elaine Sher, the founder and owner of Dash of Soy Culinary School.