Her daughters, Susan and Lou Her, hovered over their mother as the dough started to resemble a ball. “Good job, Mom,” said Susan.

The Hers were among a dozen Hmong-American women who learned to make bánh bao (steamed buns) and sweet-potato-and-corn dumplings at a Falcon Heights commercial kitchen recently.

The class, part of the Hmong Food Tradition workshops at the Good Acre, brings adult children and their older relatives together to re-create Hmong delicacies and deepen understanding of shared traditions. The classes proved so popular that all four of them were nearly sold out.

This class was taught entirely in Hmong, and attendees were required to bring an elder. Most of them brought their mothers.

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