Chinese Steamed Bao

Steamed buns (Bao) are a popular food item in China. Chinese use steamers to make plain, savory, and sweet Bao in a variety of shapes and sizes. Steamed bao dough is a yeasted dough. In this online interactive class, we’ll make a couple of fillings and techniques for delicious sweet and savory steamed buns including lobster gua bao with sriracha butter, char siu chicken bao, lop cheong bao (sausage bun), and pan-fried pork and scallion mini buns (baozi). While our first set of Bao steam, we'll work on assembling the second. You are welcome to cook along in this online class or just watch and learn. You’ll receive the complete recipe packet including a side dish and soup prior to the class along with the Zoom link. Instructor: Jacqueline Church



Start Date

July 29, 2021









Thursday, July 29 from 6-8:30pm.
You don't need a bamboo steamer. Any vegetable/metal steamer is perfectly fine to steam bao at home.
This class will be online via Zoom. You will receive a link and recipe packet once the class is confirmed to run, which may be between 3-7 days before the class starts. Please also check your spam folder.
If you register 12 hours or less before the class begins or after the start date, please contact for the link.

Instructors: Jacqueline Church


Jacqueline Church

Jacqueline loves exploring new cuisines and teaching everyone from novices to experienced cooks, kids to adults. Whether in private in-home (or now Zoom) classes or at Adult Ed schools, she always makes sure people have fun while learning solid skills and cooking delicious meals. Her heart and home lie in Chinatown where she leads food and culture tours since 2012. She's also a freelance writer (Food & Wine, Edible Boston, Boston Globe and more) Currently, she's working on a video project documenting the challenges Chinatown faces under the Coronavirus. @JCCraves on IG &Twitter or discover more on her website.