My favorite dishes in a Chinese dim sum restaurant have to be the pastries: egg custard tarts, fried sesame balls, and roast pork puff pastry. And I’m always trying to replicate them at home. I know you might ask, why go through all that trouble to make something you can order at a restaurant? Because the sheer fact that you can make the pastry as thin as possible and stuff as much filling as you like into it (for the record, I am gluttonous) just makes it so much more awesome. Even more so when these little golden pillows are fresh out of the oven!
Be careful about using too much filling. Since the dough is quite delicate, you could end up with a big leaking, soggy mess once they get baked up in the oven.
By the way, if I had remembered to sprinkle some white sesame seeds on top, these pastries would have been even better, aesthetically and taste-wise (they add a nice crunch). Oh well, you win some, you lose some.
My mom got me these jasmine tea balls (with the clear teapot), which are tea leaves and dried flowers carefully handcrafted so that when steeped in hot water, it blooms into a flower. Really pretty to look at!