food & things with Christy Wang
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 …
My dad would make wonton soup with the simplest of ingredients — soy sauce, black vinegar, sesame oil, loads of white pepper, and hot water. While I still love the OG version, this one is a slightly more dressed up variation and very punchy in …
On hot summer days, my mom would make us chilled wontons for lunch or a post-swim practice snack. Now that we’re starting to get *some* warm days in San Francisco, I’ve been doing the same! This sauce is an easy way to dress up any …