Chinese steamed Buns are a variation on the popular Chinese Dumplings which many UNLCI cooking class participants have enjoyed. The buns are made from yeast raised dough, plain or stuffed with pork, beef, and vegetable fillings. By following the step-by-step recipes and demonstrations of the instructor and helpers from UNLCI, you will learn how to make pork buns from scratch—making the dough, mixing the filling, and wrapping two or more shapes of stuffed buns. Pan fried pork buns, with a crispy bottom like pot-stickers, will also be prepared in class for you to sample.

In addition, a quick beef soup will be made in class to complement the pork buns. Participants will be able to enjoy both dishes. Due to the capacity, class size is limited to 20 people. Please contact Mikki Sandin, 402-472-5370, or mikki.sandin@unl.edu to register. Fee: $20, nonrefundable (includes course materials, handouts, tasting food, and drinks). (Confucius Institute)