sesame oil

Vegan Gyoza

6 comments
Thumbnail image for Vegan Gyoza

Gyoza(餃子) is the Japanese version of the Chinese dumpling Jiaozi(饺子). Better known as “potstickers” in the US, they’re delightful little dumplings made with garlicky meat and vegetables, wrapped in a thin noodle-like wrapper with pleated edges. I created this meatless version for a vegan client, but they turned out so well, I may never use [...]

continue →

Shrimp Shumai

6 comments
Thumbnail image for Shrimp Shumai

Shumai are a type of Chinese dumpling often associated with Cantonese cuisine. While many in the West have become familiar with it through dim sum (yum cha), it actually exists in many forms throughout China (and the rest of Asia). Steamed or pan fried, partially or fully enveloped in dough, filled with everything from pork [...]

continue →

Korean Fried Chicken (Yangnyeom Chikin)

33 comments
Thumbnail image for Korean Fried Chicken (Yangnyeom Chikin)

My first Korean fried chicken experience was at Bon Chon Chicken in Tribeca over five years ago. It was an epiphany not just because it was delectable, but because it was the first time that it had occurred to me that KFC could stand for something other than Kentucky Fried Chicken. Since then, I’ve gone [...]

continue →

Wonton Soup

22 comments
Thumbnail image for Wonton Soup

Looking at the photo you may be asking where the wontons are. Before I answer this question you first have to undertand that texture is an important part of wonton noodle soup; the texture of the noodles, the texture of the wonton, and even the texture of the shrimp inside is critical to a really [...]

continue →

Chicken Ramen

41 comments
Thumbnail image for Chicken Ramen

Since posting my recipe for Tonkotsu ramen two years ago, I’ve been getting requests to make a non-pork version of the rich collagen laden broth. Well… here it is finally! Tori Ramen (鳥ラーメン) is nothing new. People have been using chicken stock to make ramen since the early days of ramen’s popularity in Japan. Sadly, [...]

continue →

Spring Roll

32 comments
Thumbnail image for Spring Roll

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 [...]

continue →

Best Nikuman (Baozi)

63 comments
Thumbnail image for Best Nikuman (Baozi)

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 [...]

continue →