Do what works and iterate until you nail it.
That's the goal. I think the filling should be pretty easy to nail except for the color, which I found out comes from a metric fuck ton of nitrate salt. Maybe I'll just use Sriracha instead. Also I have the same problem with bao that you do. I can't order them at restaurants because I get them, devour them, get my entree and wish that I had more bao isntead.
I have done in the past, I'm not opposed to the idea. The gruyere is an inspired touch, maybe I'll go that route. What white cheese goes with prosciutto other than fresh mozz? Definitely doing more than two ingredients though, I'm feeling decadent. Booze has already been covered or I would have been the first one to suggest the bubbly. I'm learning to stay in my wheelhouse and not over prepare for things. There is a certain amount of grace in allowing other people to host I think.