We recently teamed up with NYC icon Momofuku to present The Counter Club, a dinner series at their East Village Noodle Bar. They whipped up this brilliant twist on Chinese steamed buns—and shared the recipe so you can recreate it at home:

Whisk together 1/4 c Hellmann's mayo, 1/4 c Kewpie mayo, 1/2 c Greek yogurt or labne, 1/2 tbsp lemon juice, 1 finely grated garlic clove, 1/2 tsp soy sauce, 1/4 tsp onion powder, 1/8 tsp garlic powder, 1/4 tsp pepper, and 1/4 tsp salt. Taste and adjust as needed. Cover and chill for at least 30 minutes.

Lay 1 c dill pickle slices on paper towels and pat with more towels to dry. Preheat an air fryer to 375 F. Set up a dredging station with 1/2 c flour, 1 whisked egg, and 1/2 c panko in separate bowls. Dip each pickle in flour, then egg, then panko to coat. Arrange in a single layer on the air fryer tray (you may need to work in batches). Spray generously with oil and air fry 5-8 minutes. Flip, spray again, and cook until golden and crispy, 5-8 minutes more.

Meanwhile, steam 8 frozen bao buns in a steamer over a pot of boiling water until soft and pillowy, 2-3 minutes. To assemble, spread a good spoonful of sauce onto each bao. Layer in 2-3 fried pickle chips, another small dollop of sauce, and garnish with salmon roe (about 1/2 tbsp each) and sliced chives.