Recipes

An overnight-risen dough enriched with cream cheese and dried cranberries, pan-griddled in small rounds for a tangy, tender pancake that cooks in minutes.

Buttery, brioche-like breakfast buns wrapped around sweet red bean paste, proofed until airy and baked on an electric griddle for a golden crust and cloud-soft, milky crumb.

Soft, pillowy mini pancakes of steamed yam puree sweetened with sugar, lightened with yeast and flour, then pan-fried until golden, tender, mildly sweet, and gently chewy.

Chewy wheat cake made from hand-kneaded dough hydrated with squeezed young pumpkin juice, folded with salted shredded squash for a soft, springy, lightly sweet flatbread.

A flaky pan-fried scallion pancake made from a rested dough rolled with five-spice, salt, chopped scallions, and peanut oil, then griddled until golden and crisp.

Juicy potstickers combining minced pork with freshly deveined shrimp, the shells fried until crackly-crisp underneath while the filling stays springy and sweet, optionally perfumed with homemade shrimp oil.

Matcha milk pudding towel roll: gelatin sheets, milk and white sugar in a few quick steps, baked until light, fluffy and golden.

Leavened flatbreads wrapped around a rich oil-flour paste, pan-fried until the exterior turns crisp and golden while the layered interior stays airy, soft and delicately sweet.

Flaky scallion pancakes from a soft hot-water dough, rolled thin with scallions, salt, and sesame seeds, then rolled up and griddled into layered, savory spirals.

Pan-fried stuffed pancakes filled with minced beef and softened green beans, wrapped in a half-scalded dough that fries up crisp yet stays tender and juicy.