food & things with Christy Wang
These beef bulgogi potstickers are inspired by the flavors of bulgogi, a slightly sweet, soy sauce-marinated korean beef dish. It has a hint of sweetness without being straight up ~sweet~ and is loaded with veggies like carrots and cabbage which lend a natural sweetness to …
In Chinese culture, tang yuan 汤圆, mochi-like glutinous rice dumplings, are often eaten during the holidays as a symbol of family unity and harmony. Most tang yuan are sweet and filled with things like red paste or sesame paste, and can be found in the …
One of my favorite things to do is play with wonton combinations!! I think that’s because we always made the same ji cai wontons (don’t get me wrong — i love them), but like any other foods, be it a sandwich, pizza, it’s fun to …
These Shanghainese baby wontons are made with a simple pork filling and served in an easy broth with soy sauce, sesame oil, and ground white pepper. Adding in whispy dried seaweed . One of my fatal flaws when making these is adding too much filling! …
There’s no food that screams ‘home’ quite like ji cai wontons. It could be that nobody else’s wontons taste like mom and dad’s. It could also be because we spent many-a-weekend folding dozens and dozens of these wontons to stash in our freezer. It may …
Chive pockets (韭菜盒子 Jiu Cai He Zi) are filled with egg, chive, and mung bean vermicelli. They’re another childhood favorite of mine and something that I would always look for on the menu when we went out to eat. Since they’re not always easy to …