HOME > Chowhound > San Francisco Bay Area >

Looking for XLB (Xiao Long Bao) cooking lessons / workshops

sfwtchris May 16, 2011 08:10 AM

I live in the Bay Area (San Francisco to be exact) and I am looking for Xiao Long Bao cooking lessons conducted on weekends. I am willing to travel todifferent parts in the Bay Area, any recommendations? I am afriad to play with dough but want to get over my fears.

  1. Click to Upload a photo (10 MB limit)
  1. l
    lrealml RE: sfwtchris May 16, 2011 06:23 PM

    Actually, I would love to take a Chinese cooking class of any kind....
    I haven't been able to find any.

    1 Reply
    1. re: lrealml
      wolfe RE: lrealml May 16, 2011 07:18 PM

      Dang you just missed the semester wok class.
      While we are talking about woks.

    2. c oliver RE: sfwtchris May 22, 2011 04:46 PM

      I know this isn't what you're asking for but here's my old thread where I made them without benefit of any school other than Chowhound. I am terrified of dough and that was the easiest part. Check it out.


      6 Replies
      1. re: c oliver
        sfwtchris RE: c oliver May 23, 2011 04:14 PM

        Thank you C Oliver! Great thread. Do you make XLB often? I am quite good with Aspic, I make Chicken / Jin Hua consommé all the time. Panicking now becuase we are a few days away June 2011 and making XLB is my New Year's resolution for 2011. I better get my act together soon.

        1. re: sfwtchris
          wolfe RE: sfwtchris May 23, 2011 05:05 PM

          More chowhound on XLB.

          1. re: wolfe
            sfwtchris RE: wolfe May 24, 2011 08:09 AM

            Thanks Wolfe. Went to Shanghai's NanXiang a few years back. Very rustic and satisfying. Different from the refined Ding Tai Feng chain. Both are good. I will definitely strive for the famours 18 pleats. That's an agressive goal I must say.

          2. re: sfwtchris
            c oliver RE: sfwtchris May 23, 2011 05:16 PM

            I'm embarassed to say that I haven't made them again :( Life got very hectic. But I WILL make them again. And I encourage you to. It was so much easier than I ever imagined. Time consuming but not difficult. You're ahead of me. I'd never done anything with aspic-type things.

            1. re: c oliver
              sfwtchris RE: c oliver May 24, 2011 08:11 AM

              I am inspired. Will report back when say end of June (give myself a dateline). Then we can compare notes.

              1. re: sfwtchris
                c oliver RE: sfwtchris May 24, 2011 01:27 PM

                Cool. If you need help why don't you either start a new thread or piggyback on the old one on Home Cooking. As you could tell, I got lots of hand-holding, advice and atta-girls. And I DO recommend doing it over two days!

        Show Hidden Posts