If you’ve been following The Alder Cottage then you know that we’ve been travelling the world eating bao buns.

Pork belly, fried fish, braised brisket, grilled shrimp, fried chicken etc. There’s not many buns we haven’t ventured into.

New York, Denmark, Toronto, Portugal, Newfoundland - literally everywhere.

But one bun that stood above all was the schnitzel bao. Pork or chicken - either or. We’re in.

Why this one? Because the proportion’s are perfect. The crispy edges with the soft bun is magic & the juicy centre with the sauce is bliss.

Not a meat fan ? Grab some tofu & lets go.

In this class we’re making everything from scratch from the buns to the schnitzel, the sauce that smothers it and the garnish.

By the time you finish this class you’ll have a professional steamer ordered online - that’s how good you’ll be.