Lowick Green LA12 8DT

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Steamed Buns & Japanese Cookalong

Saturday 20th February
10:00 - 12:00 noon GMT

Online: Zoom

A hipster favourite and dim sum staple, artist and photographer Motoko Fujita demonstrates the art of the steamed sweet and savoury bun with some relevant Japanese language basics thrown into the mix.


About this Workshop
With step-by-step guidance from Motoko, this course will teach you how to make these delicious treats with simple kitchen kit in your own home.

Originating in China, Japanese merchants began selling steamed buns in the early 20th century and they quickly became one of the country's most popular street foods. The Japanese name for the Chinese baozi (包子) steamed bun is 'chuka-man': 'chuka’ means ‘Chinese-style’ and ‘man’ is short for manjyu, or steamed bun.

Workshop Programme
10:00am - Introductions

10:10am - Motoko will start the course with a bit of background on the history of the steamed bun while taking everyone through the ingredients and how to mix them to make the perfect dough

10:30am - After setting your buns to one side, during the 30 minute resting time you'll learn how to make the filling for your buns. There will even be time for a short Japanese basics lesson and to exchange steamed bun recipe ideas between the group.

11:00am - Hear comes the tricky part, filling the dough. After the 30 minute resting time, you'll learn how to stuff may take time to get the hang of this, but Motoko will be on hand to guide you through the techniques she has found most effective.

11.15am - Before steaming, your buns will need another 10 minutes resting time, the perfect opportunity to perfect the basic Japanese you picked up earlier (or for those still getting to grips with stuffing, time to catch up) and to prepare your steamer.

11.25am – It’s time to get steamy! Motoko will support you through the steaming process.

The session will close with a collective Zoom steamed bun lunch as everyone samples their creations allowing everyone plenty of time to perfect your basic Japanese and to ask any more queries you might have about steamed buns!

Ingredients and Equipment 
  • A rolling pin (about 24cm in length)
  • A large bowl and a spoon
  • A tea towel
  • A steamer (this cold be a pan and steaming net or equivalent)
  • Cooking paper
  • A blender (not essential)

For your bun:
  • 180g Plain flour   
  • 1 tsp Baking powder
  • 1 tbsp Sugar     
  • 2.5g Yeast       
  • 100ml Warm water   
  • 1tbsp Oil   

For your filling (meat or vegetarian):
  • 180g Pork and/or beef mince (or for vegetarian alternative use 100g paneer cheese or 100g Tofu)
  • 2 Spring onions   
  • 3 to 5 Small mushrooms   
  • 100g  Bamboo, cabbage, celery or any other vegetables you choose
  • 3tbsp Soy sauce
  • 1.5tbsp Sake, Mirin or water (optional)
  • 1.25tbsp Sugar
  • 1tbsp Corn flour
  • Ginger grated
  • Salt & Pepper

For your dipping sauce:
  • Vinegar
  • Soy sauce
  • Sesame oil 

If you have any access needs to enable you to attend this workshop, please contact us here.

Advanced booking is essential (using the link below) before Thursday 18th February.

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