Bunny Bao

In preparation for Easter, we learned how to make bunny-shaped steamed buns, dim-sum style. Bunny Bao. Dave found the recipe on the internet in 2007, and we've been planning an Easter dim sum feast ever since. They are WONDERFUL!

Recipe features a yeast dough that rises for an hour, then rests for 15 minutes after the dough is cut into separate pieces. The buns are filled with scrambled egg and bacon with chives. Yum! We steamed them in a traditional two-tier bamboo steamer.

These are scenes from the week before Easter, our first run-through. Jenny thought they were good. This morning, when we made them for Easter brunch, she was even more excited to have bunnies on her plate!