Wonton Wrappers are used in Chinese cooking. They are square sheets of yellowish dough made from wheat flour, egg and water. The dough, basically an egg-noodle dough, is the same dough that Eggroll Wrappers are made from. Wonton Wrappers, however, will only be about 3 ½ inches (9 cm) across, about ¼ the size of…
Chinese Food
Wontons
Wontons are small little Chinese dumplings. They are made by using pieces of thin dough called Wonton Wrappers to make small, sealed parcels with a filling inside. The filling is often meat, but can be anything you wish. Wontons are most often boiled or steamed, but sometimes they are also pan-fried or deep fried. Wontons…
Wood Ear Mushrooms
Some of the names used for Wood Ear Mushroom (such as “Cloud Ear” and “Black Fungus”) are the same as those used for Cloud Ear Mushroom. Wood Ear Mushrooms have more of a taste (though still not much), and are less expensive.Wood Ear Mushrooms grow naturally in Asia, but are now cultivated world-wide on saw…
Xiao Long Bao
Xiao long bao The name means literally “little buns in a basket”, an allusion to their being steamed in bamboo baskets.
Sometimes in English they are also called “Soup Dumplings”, though that conjures up in a Western mind a dumpling that goes into soup, rather than a dumpling that has soup inside it.
Yang Rou Pao Mo
Yang Rou Pao Mo is mutton soup with flat bread pieces in it. The bread used is a hard, unleaved flat bread. You are given the whole bread at the table, and you have to break it up yourself into small pieces. You put the broken bread into a bowl, which is returned to the…
Ye Shi
Ye Shi are night markets in the evenings in China, and in Taiwan. The markets run from sunset till about midnight, with lots of small vendors selling prepared foods ready to eat. The food can be eaten standing or walking or at tables with red lamps. Early in the evening, the carts and trucks arrive…
Yellow Chinese Chives
Yellow Chinese chives are garlic chives (aka Chinese chives) that have been blanched while growing so that they stay white (or “yellow”.) As they don’t develop any chlorophyll, which would turn them green, they also have a subtler taste than garlic chives which are allowed to grow normally. They are used primarily in Chinese cooking.
You Tiao
You Tiao is a deep-fried Chinese bread. It is made from two long strips of dough, about a foot long (30 cm), which are deep fried. It ends up crisp on the outside; puffy and soft on inside. It can be eaten as is, or served for breakfast and snacks, or cut up and put…
Yuanxiao Dumplings
Yuanxiao Dumplings are a specialty of Nanjing, China. They are white rice flour dumplings about the size of apricots, served as a dessert. They are named after the “Yuanxiao” Lantern Festival (15th day of the 1st lunar month), for which they are particularly made. The filling is made of sugar, minced osmanthus flowers, ground sesame…
Zhong Zi
Zhong Zi are very soft rice cakes or dumplings that almost melt in your mouth. They come in different sizes, the shape can be rectangular or triangular. The Hakka Chinese, for instance, tend to make rectangular ones. The rice that forms the outside layer of the dumpling seasoned with soy sauce and other things. The…