Breakfast Crystal Bao

Har gow, Chinese shrimp dumplings, had always been one of my favorite dim sum dishes, not because of the shrimp inside, but rather the wrapper, or the “skin,” as I call it. Visually, I loved how transparent it was and how cute all the pleats looked stacked on top of each other. Texturally, I loved the buoyancy of the dough.

One day, I was thinking about another Chinese dish: egg and chive pockets, which traditionally have vermicelli noodles in them, and how I wished I could feel and