Happy New Year's Bao!

Thanks to Ann Chikahisa and Eric Nussbaum, who first demonstrated to me that you can make your own delicious bao at home. The recipe is not for the faint of heart- optimally you start 2-3 days before you plan to serve. Here's the dough, having been left to rise in the frig overnight to double it's original volume- green spots are chives.

Half of the dough gets rolled into this cylinder, to be chopped like a filet mignon as below.

Doesn't look like much filling in comparison to the dough disk, but it works out great after steaming. These are shitake and lobster mushrooms in an oyster/soy/green onion/shallot savoury sauce. Meat-free dim sum item!!

I make these so infrequently that it took a few years to figure out how to pleat the edges (stretch 'n' pleat) and twirl them together to make the shape right and to keep the filling in.

Egg and milk to give each bun its glossy shine, as well as acting as glue to stick on chives and sesame seeds.

Yummy. The key to non-doughy light buns is to let them rise for at least an hour and a half in a warm place before steaming.

Photos showing my two hands are by new house photographer Paul Mezei :-)

Vital serving suggestion: Invite friends over to partake (they'll bring re-gifted holiday treats), order out for other dim sum items from a restaurant you like, and zip zap zowie, you've got a great way to start a shiny new year. These bao are great with champagne. May you be happy, healthy and safe.