Like their thicker skinned cousin the egg roll, spring rolls are a popular staple at Chinese-American restaurants. As a kid, I never much cared for either variety because there was often more wrapper than filling and what meager filling they held tasted more like tired fryer oil than anything else. All that changed while I [...]
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Nikuman (肉まん), also known as Bāozi in China, are the Asian equivalent to sandwiches in the West. With a savory meat and vegetable filling wrapped in dough and steamed, they make a complete meal that can be eaten on the go without utensils. While convenient, I’ve always been a little weary of the mystery-meat filled [...]
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