condiment
The soy sauce that’s used in our dumpling filling and dipping sauce!
An all-purpose workhorse for any dish. Select-harvest whole black soybeans are naturally high in protein and have an unique oomph that you can’t get with conventional yellow beans. No added sugar, but you might catch a faint, natural sweetness on the finish.
condiment
Seasoned Rice Vinegar is used in the dumpling dipping sauce and radish or cucumber salads at our dumpling classes.
Sourced from Wu Yin by YunHai: Seasoned Rice Vinegar and Taiwanese Black Vinegar, Gao Ji Wu Yin Vinegar 高記五印醋 is a Taiwanese vinegar producer that was founded in 1903. Now run by the fourth generation, it’s one of the longest operating vinegar fermenters in Taiwan!
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This white sesame oil is cold-pressed in the old-fashioned way, thick with aroma and warmth. The seeds are toasted over a meticulously controlled wood fire, steamed to break down the seed walls, then shaped into oilseed cakes in circular molds. These circular cakes, wrapped in paper, are stacked in a hydraulic press and slowly compressed together to squeeze out the oil.
Unlike expeller-pressed sesame oil, a method that generates heat, this compression method is a low-heat process, which keeps the oil as pure and unaltered as possible.
The resulting oil is toasty, fresh and well balanced. Sesame oil is healthy oil, containing mostly monounsaturated and polyunsaturated fats and is packed with antioxidants and amino acids.
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100% UMAMI! Ve Wong is one of the most common brands of MSG found in Taiwanese general stores. From stir fries to soups, all you need is a pinch to subtly punch up the savory quality of your dish.
Although MSG has commonly been thought to be unhealthy, we feel strongly about combating this narrative. MSG occurs naturally in many foods, like tomatoes, parmesan cheese, soy sauce, and shiitake mushrooms.
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My other favorite soy sauce! This Traditional Firewood Soy Sauce by Yu Ding Xing is an all-purpose soy sauce prepared in the traditions of China and Japan, which are made with a blend of soybeans and wheat (whereas traditional Taiwanese soy sauces contain soybeans only).
This soy sauce also contains mirin and licorice for a warm and anise-like flavor, a perfect complement to Chinese 5 spice.
Like other Yu Ding Xing soy sauces, this is hand prepared, naturally fermented in vats for 6 months, and heated over a wood fire at the end of the fermentation process.
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Don’t have time to make your own chili oil?
This Sichuanese-style mala 麻辣 (numbing) chili crisp is the original Su family recipe, handed down to producer Chen Yu Chao 陳宇超 by his mother. It’s complex, tingly, and aromatic with a clean finish and a brilliant red color.
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Did you know that CHOOCHOO-ca-CHEW has an ONLINE on-demand dumpling cooking class?
Check it out here: THE DUMPLING CLUB
OVER 30 recipes including sauces, wrappers, fillings and so much more!
