STAPLES
CRYSTAL SKIN WRAPPERS
水晶皮 (seoi zing pei)
A deceptive strength
Crystal skin wrappers may appear delicate, yet they possess surprising strength. These wrappers exhibit elasticity and resilience, allowing them to encase fillings without tearing. Additionally, they can be artfully folded into various shapes, enhancing the visual presentation of dishes. This shows that strength can be found beneath delicate exteriors.
Heads up!
For delicate crystal skin dumplings, roll the dough thin and even. Excessive thickness hinders transparency.
Our go-to dishes:
DUMPLING WRAPPERS
餃子皮 (jiáozi pei))
Wrap up sustainability
This kitchen ingredient can turn any filling into tasty dumplings, promoting sustainable cooking. The mild taste works well with various fillings, providing a creative way to use up extra ingredients or whenever you wish to have dumplings. And guess what? Dumpling wrappers; you can also use them as noodles, allowing for culinary experimentation.
Heads up!
Freeze dumpling wrappers in portioned stacks, wrapped tightly to prevent freezer burn. Thaw thoroughly before use.
Our go-to dishes:
EGG ROLL WRAPPERS
蛋卷皮 (dáán gyun pei)
An egg-citing origin
The tale of the egg roll goes back to a Chinese dish called “dan gun”, where vegetables and meat were wrapped in an egg and sliced into roll-like pieces. The egg might have been replaced by the egg roll wrapper we know today, but the name stayed the same. The egg roll wrapper itself, made with eggs, flour, water, could also be the origin of the name.
Heads up!
Blisters are a signature feature of egg rolls. To achieve them, you need egg-based wrappers and hot oil for deep-frying.
Our go-to dishes:
FLAT RICE NOODLE
河粉 (ho fun)
Gluten-free and beyond...
Flat rice noodles, in fact, do not contain gluten, which makes them an excellent option for individuals with gluten sensitivities. These noodles serve as a substitute for wheat-based noodles, absorbing flavors and allowing for numerous flavor pairings. The adaptability of flat rice noodles extends beyond just being an ordinary ingredient; they open up a realm of diverse flavors.
Heads up!
For perfect doneness of flat rice noodles, soak them in warm water, not hot. Test for flexibility with a gentle pinch.
Our go-to dishes:
GLASS NOODLES
粉絲 (fán si))
Behind their transparent name!
While their name might suggest otherwise, glass noodles are not actually made from glass, but rather from the starch of various plants like mung beans, potatoes, or sweet potatoes. The name likely comes from their translucent appearance when cooked. The noodles become transparent because the starch granules separate, allowing light to pass through.
Heads up!
Glass noodles love a cool bath! Soaking them in cool water for 10-15 minutes gently hydrates them, preventing mushiness.
GLUTINOUS RICE
糯米 (no mái)
The sticky truth: it isn't glutinous
Glutinous rice, despite its deceiving name, is not actually glutinous! So, what gives it that sticky and delightful texture? The stickiness is a result of a specific starch known as amylopectin. This starch becomes compact when cooked, providing the rice with its distinct texture. It’s not only sticky but also free of gluten, rich in protein, and versatile for both sweet and savory recipes.
Heads up!
Rinse glutinous rice till the water clears. Soak 30+ minutes to remove surface starch and for fluffy texture when cooked.
GLUTINOUS RICE FLOUR
糯米粉 (no mái fun)
Your skin's new best friend
Glutinous rice flour has been a staple in Asian skincare for many years. It has the ability to exfoliate dead skin cells, diminish dark spots, pigmentation, and acne scars, ultimately leading to a smoother skin complexion. Additionally, it is rich in antioxidants that shield the skin from harm caused by the environment and enhance a radiant, youthful appearance.
Heads up!
For chewy glutinous rice flour treats, control the mixture’s water content. It crumbles when dry; if its too wet, it’s a mess.
Our go-to dishes:
HAND-PULLED NOODLES
拉面 (lá mián)
More than food, it's a performance
These noodles possess a distinct rhythm. Skilled chefs in Lanzhou, China, are able to stretch the dough by slapping it against the counter. This method of “dancing” helps to aerate the noodles, resulting in a light and fluffy texture, while also providing a captivating sight for spectators. Mastering the art of turning flour and water into flavor requires years of dedicated practice.
Heads up!
Want the best hand-pulled noodles? Get high-protein bread flour which lets you pull and stretch the dough with no fuss.
Our go-to dishes:
PEKING DUCK PANCAKES
春餅 (chun bing)
A blank canvas for creativity
The pancake is incredibly versatile! The range of flavors these pancakes provide is truly delightful! Go beyond the traditional duck filling and let your imagination run wild with these delectable, thin pancakes. Whether you follow a vegetarian diet or you are a meat lover, fill the pancakes with your preferred ingredients. The possibilities are endless!
Heads up!
Practice your folding technique for a neat and leak-proof package. Options are Triangle folds, envelope folds, and roll-ups
Our go-to dishes:
RICE STICKS NOODLES
米线 (mei xián)
The Marco Polo's of the noodle world
A simple rice noodle connects cultures and goes beyond being just a delicious dish. These rice threads represent different flavors in different cultures. But they are more than just tastes. These rice noodles are like Marco Polo in the food world; each bite is a passport to a new culinary adventure, reminding us that good food knows no boundaries.
Heads up!
Combine them with lean meats, tofu, or lentils for a complete and balanced meal. They’re perfect for fueling your day.
Our go-to dishes:
RICE VERMICELLI
米粉 (mei fun)
Your new diet BFF
Rice vermicelli, your new best friend for your diet, is here to change the world of noodles. It’s gluten-free and low in fat, perfect for those with sensitive stomachs or watching their weight. But don’t be fooled by it’s delicate appearance. These versatile strands absorb flavor like magic, becoming delicious stir-fries, light soups, and even delightful noodle salads.
Heads up!
Rice vermicelli and veggies can be used as a alternative stuffing for spring rolls, adding a satisfyingly chewy bite.
Our go-to dishes:
SPRING ROLL WRAPPERS
春捲皮 (ceon gyun pei)
The wrapper that does it all
Spring roll wrappers are really versatile as they can be used for both savory and sweet dishes. The wrappers can be used to make classic spring rolls, crispy turnovers, or crunchy soup toppers. If you have a sweet tooth, they can be used to make pineapple or banana stuffed rolls. Deep-frying them brings out their best, making them smooth and crispy.
Heads up!
Don’t overstuff! Leave enough space for the filling to expand without breaking the wrapper. Aim for a thin, even layer.
WONTON NOODLES
雲吞面 (wán tán mián)
From Guangzhou to your bowl
Wonton noodles have traveled from Guangzhou’s bustling streets to our bowls. This traditional dish comes from the Qing Dynasty. It combines egg noodles and wontons in a tasty broth. Choy sum or Chinese broccoli adds a refreshing contrast. This popular Cantonese dish has many variations with different toppings and garnishes.
Heads up!
Wonton noodles should be cooked just to tender doneness, offering a slight bite that contrasts other ingredients in the dish.
Our go-to dishes:
WONTON WRAPPERS
雲吞皮 (wán tán pei)
Blank slate with endless possibilities
Their simple appearance hides a world of culinary possibilities. These dough squares can be stuffed with a variety of fillings, baked or fried for different textures, used in countless recipes, and even baked into tiny vessels for appetizers. You can stuff them with savory meats and veggies, sweet ricotta and berries, or anything your imagination conjures.
Heads up!
Keep wonton wrappers covered with a damp cloth while working to prevent drying and tearing.