Like I mentioned in another the “Going back to my roots” blogpost, dumplings in general, and baos in particular, have become a bit of a family obsession, which in time, has spreader to our friends who have started making them after tasting them at our place! Our La Cornue piano lends itself very well to the slow cooking needed to the caramelised porc filling, so I couldn’t resist putting some more pics of the making of here 🙂
Braised porc with Chinese wine and spring oignons from the kitchen garden 
Making the little purses.. 
..one by one.. 
..and wait for them to swell a bit.. 
..most fun when done wit friends.. 
..we make them in all seasons
For the recipe, look no further than this blog, which is a mine of recipes for chinese and asian gastronomy: Les recettes d’une chinoise
