Savory Asian Pastries and Pies

In this hands-on workshop, you will learn how to make some classic Asian savory pastries from scratch. We’ll dive into the basics of laminating dough to create flaky, layered pastries.  We will also learn how to work with yeasted to form soft, fluffy buns and juxtapose that with an unleavened dough for chewy, filled flatbreads.  Lastly we will make a warm bowl of silky smooth congee to complete the meal. 

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Spiral Chicken Curry Puffs - Malaysian Pastries with Chicken Potato Curry

Northern Chinese Lamb Green Onions Stuffed Xian Bing Flatbread

Baked BBQ Pork Bun ""Chan Bao""

Pork and Century Egg Congee 

Served with Pao Cai Pickled Cabbage

Allergens: Egg, Sesame, Shellfish, Soy, Wheat. Concerns? Email info@18reasons.org.

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Photo credit: Linda Tay Esposito