Greetings from the kitchen
Fresh versus dry yeast, egg yolk versus whole egg, long versus short fermentation time – and nothing less than a new tusher in the history of dumplings
The temporarily perfect “greeting from the kitchen” germ dumplings in the butter bath.
Before I am enthusiastic about germ dumplings, I fell into the Chinese Baozi, the cloudy-fluffy, steamed dough pocket, which is often filled with a sweet braised pork.
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