Steamed Dumplings

Soup Pan Fried Buns

Sno...

Boiled Dumpling

Stir Fry Sides

Stone Pots

House Special Noodles & Rice

Pastry Special

Steamed Onion Pancake

Onion Pancake

Sweet Sticky Rice

Boiled Dumplings

Roll Steamed

Steamed

Soup

Onion Pancake (Spicy)

Beef Wrap

Red Oil Ravi

Sweet Stick

Merlot, Pinot Noir, Cabernet Sauvignon, Rosé, Chardonnay

House Selections (Wine)

Wine

Gummy Worm IPA, Kirin, Sapporo, Corona, Heineken, Modelo Special, Twisted Tea, Lagunitas IPA, Coors Light, Blue Moon

Beer (Draft)

Option B

Choose one — Korean BBQ • Sushi • Hot Pot

Option A

In a medium bowl whisk together flour and salt. Gradually pour the boiling water into the flour while stirring with a fork or chopsticks until a shaggy dough forms.

Make dough

When cool enough to handle, transfer dough to a lightly floured surface. Knead about 8–10 minutes until smooth and elastic. If dough feels too dry, add up to 1 tablespoon cold water; if too sticky, dust with a little flour.

Knead dough

Shape dough into a ball, brush lightly with 1 teaspoon vegetable oil, cover with plastic wrap or a damp cloth, and let rest at room temperature for 30 minutes. Resting relaxes gluten and makes rolling easier.

Rest dough

Finely chop the Napa cabbage, sprinkle with 0.25 teaspoon salt, mix, and let sit for 10 minutes to draw out moisture. Squeeze the cabbage in a clean towel or between hands to remove excess liquid — this prevents soggy filling. Reserve the liquid if you want to adjust seasoning later.

Prepare cabbage

In a mixing bowl combine ground pork, squeezed cabbage, sliced scallions, grated ginger, minced garlic, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon Shaoxing wine, 0.5 teaspoon salt, 0.25 teaspoon white pepper, 1 teaspoon cornstarch, and 1 teaspoon vegetable oil. Mix thoroughly (fold and press) until the mixture becomes slightly sticky — about 1–2 minutes. Taste a small bit by cooking a teaspoon in a skillet to check seasoning and adjust salt or soy if needed.

Mix filling

Divide rested dough into two pieces. Roll one piece into a log about 1 inch in diameter and cut into 12 equal pieces (total will yield ~24 wrappers if repeating with second half). Keep the pieces covered. Flatten each piece with your palm and roll into thin rounds about 3 inches (7–8 cm) in diameter, slightly thinner at the edges. If dough springs back, let rest 5 minutes.

Roll wrappers

Place about 1 tablespoon of filling in the center of each wrapper. Moisten the outer edge of the wrapper with a little water. Fold the wrapper in half to enclose filling and press to seal, pleating one side if desired to create tight seals. Ensure there are no air pockets and edges are sealed to prevent bursting during steaming.

Fill and seal

Line your steamer basket with parchment paper punched with holes or lightly brush with oil to prevent sticking. Arrange dumplings in the basket with space between them for expansion.

Prepare steamer surface

Bring about 4 cups of water to a gentle boil in a wok or wide pot. Place the steamer basket over the boiling water (ensure water level does not touch the dumplings). Cover and steam on medium-high heat for 8–10 minutes for fresh pork dumplings (10–12 minutes if larger). If using ground chicken or tofu, check that filling is cooked through. Avoid over-boiling; maintain steady steam.

Steam dumplings

Carefully remove the steamer lid away from you to avoid hot steam. Transfer dumplings to serving plates. Serve immediately with a dipping sauce made from 2 tablespoons soy sauce, 1 tablespoon black or rice vinegar and 1 teaspoon chili oil if desired. Leftovers can be refrigerated for up to 2 days; reheat in steamer for 3–5 minutes until hot.

Finish and serve

all-purpose flour

boiling water

cold water (if needed)

salt

vegetable oil (for dough and coating)

ground pork (or ground chicken/tofu)

Napa cabbage, finely chopped

scallions (green onions), finely sliced

fresh ginger, grated

garlic, minced

soy sauce

sesame oil

Shaoxing wine (or dry sherry)

white pepper

cornstarch

vegetable oil (for filling)

water (for steaming)

oil or parchment (to prevent sticking)

soy sauce (for dipping)

black vinegar or rice vinegar (for dipping)

chili oil (optional)

Whisk together warm water, warm milk, yeast, and sugar in a small bowl. Let sit 5 minutes until foamy. In a large bowl combine flour and salt. Make a well and pour in the yeast mixture and vegetable oil. Mix with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.

Mix and Knead

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.

First Rise

While dough rises, warm 2 cups chicken stock in a small saucepan until just simmering. Sprinkle gelatin over 2 tablespoons cold stock, let bloom 5 minutes, then stir into the warm stock until fully dissolved. Season with a pinch of salt and 1/4 tsp white pepper. Pour into a shallow container and refrigerate until set, at least 2 hours or overnight. (You can speed-chill in an ice bath; cool fully before refrigerating.)

Prepare Aspic

Combine ground pork, chopped shrimp (if using), grated ginger, green onions, soy sauce, Shaoxing wine, sesame oil, remaining 1/4 tsp white pepper, and 1/2 tsp salt in a bowl. Mix in one direction until tacky and well combined (1–2 minutes). Once the aspic is set, chop it into small cubes ~1/4 inch and fold gently into the meat mixture so the aspic pieces are evenly distributed but not melting.

Make Filling

Cover the filling and refrigerate at least 20 minutes so the filling firms slightly, making it easier to wrap. Keep chilled until ready to assemble.

Chill Filling

Punch down the risen dough and transfer to a lightly floured surface. Divide into 16 equal pieces (about 1.25–1.5 oz each). Roll each piece into a ball and let rest under a damp towel for 10 minutes.

Divide Dough

Take one dough ball and flatten with your palm; roll into a 3.5–4 inch round with a thicker center and thinner edges. Place about 1½ tablespoons of filling in the center (includes aspic cubes). Gather edges together, pleat and pinch to seal the top tightly; press slightly to flatten the bottom so buns will sit flat. Repeat for remaining portions. Optionally brush tops with a little water and sprinkle sesame seeds.

Shape Buns

Heat a large nonstick or well-seasoned cast-iron skillet over medium heat. Add 2 tablespoons neutral oil and swirl to coat. Arrange buns seam-side up in the pan, leaving space between them. Fry 2–3 minutes until bottoms are golden brown.

Pan Fry

Carefully add 3/4 cup water to the pan (it will sizzle). Quickly cover with a tight-fitting lid and reduce heat to medium-low. Steam for 8–10 minutes until dough is cooked through and filling is hot.

Steam

Remove lid and continue cooking 1–2 minutes to evaporate remaining water and re-crisp the bottoms. Transfer buns to a plate seam-side down to rest for 1–2 minutes so the soup inside settles. Repeat with remaining buns, adding 1–2 tsp oil between batches if needed.

Finish Crisping

Serve each soup pan fried bun hot with black vinegar dipping sauce made by combining black vinegar, soy sauce, julienned ginger and optional chili oil. To eat: bite a small hole or gently nibble to release hot soup before consuming whole.

instant yeast

granulated sugar

warm water

warm milk

vegetable oil

ground pork (20% fat)

shrimp, peeled, finely chopped (optional)

ginger, finely grated

green onions, finely chopped

chicken stock (for aspic)

unflavored gelatin powder

neutral oil (vegetable or canola)

water (for steaming in pan)

sesame seeds (optional, for topping)

black vinegar

ginger, julienned

Combine granulated sugar, water, and light corn syrup in a small saucepan over medium heat.

Make simple syrup

Stir gently until the sugar dissolves completely and the mixture just comes to a simmer (do not boil vigorously).

Once dissolved, reduce heat to low and simmer for 2 minutes to slightly thicken. Remove from heat and stir in vanilla extract and a pinch of salt. Let syrup cool to room temperature (about 15–20 minutes).

If you want a creamy, snowy flavor, place the white chocolate chips in a heatproof bowl.

Pour 1/3 cup of the warm (not hot) base syrup over the white chocolate and let sit 1 minute, then whisk until smooth to create a white chocolate-flavored syrup. Stir in coconut extract and blue food coloring a drop at a time until desired shade is reached.

If not using chocolate, simply stir coconut extract and coloring into the cooled base syrup.

Prepare shaved ice or finely crushed ice and pack lightly into serving bowls or cups (about 1 cup ice per serving).

Spoon or pour the prepared syrup over the ice, about 2–3 tablespoons per cup of ice, adjusting to taste so ice is evenly flavored but not soggy.

Drizzle with sweetened condensed milk if desired and sprinkle toasted coconut flakes on top for texture.

Serve immediately with a spoon. Leftover syrup can be refrigerated in a sealed container for up to 10 days; re-warm slightly before using if it has thickened.

water

light corn syrup

vanilla extract

white chocolate chips

coconut extract

blue food coloring

shaved ice or finely crushed ice

sweetened condensed milk (optional drizzle)

toasted coconut flakes (optional)

In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and pour in 1 cup warm water and 1 tbs vegetable oil. Stir with a wooden spoon or chopsticks until a shaggy dough forms, then turn out onto a lightly floured surface. Knead 6–8 minutes until smooth and elastic (dough should spring back slightly). Form into a ball, coat lightly with oil, cover with plastic wrap or a damp towel and rest 30 minutes to 1 hour to relax the gluten.

Make and rest dough

After resting, divide dough into two equal pieces. Roll one piece into a log about 1.5 inches (4 cm) in diameter and cut into 12 equal pieces (repeat with the second piece to make ~24 wrappers). Keep pieces covered to prevent drying. Take one piece, flatten with palm, dust with flour and roll into a thin round about 3 inches (7–8 cm) across, slightly thinner at the edges. Place rolled wrappers on a lightly floured tray and cover until ready to fill.

Portion and roll wrappers

Place 2 cups finely chopped Napa cabbage in a bowl, sprinkle with 1/2 tsp salt, toss and let sit 10 minutes. Squeeze out excess water using your hands or a towel until mostly dry. This prevents soggy filling.

In a mixing bowl combine 1 lb ground pork, the drained cabbage, 4 sliced green onions, 1 tsp grated ginger, 1 tsp minced garlic, 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, 1 tsp sesame oil, 1 tsp white pepper and 3 tsp salt. Using chopsticks or a spoon, mix in one direction until the mixture becomes sticky and well combined (2–3 minutes). Taste a small cooked pinch and adjust seasoning if necessary.

Place a wrapper in the palm of your hand. Spoon about 1 to 1.5 tsp (roughly 12–15 g) of filling into the center—enough to fill without overstuffing. Lightly moisten the wrapper edge with water using your finger. Fold the wrapper in half over the filling to create a half-moon and press the center to seal. Optionally pleat one side toward the center in 3 small pleats to form a tight seal. Ensure there are no air pockets. Place finished dumplings on a floured tray, spaced apart. Repeat until all wrappers and filling are used. You should get about 24–30 dumplings depending on size.

Bring 6 cups water to a rolling boil in a wide pot and add 1 tsp salt. Gently lower dumplings into the boiling water in batches without crowding (6–10 at a time depending on pot size). Stir immediately with a slotted spoon to prevent sticking to the bottom. When water returns to a boil, add 1/2 cup cold water to the pot. Allow it to return to a boil again, then add another 1/2 cup cold water. After the second return to boil, the dumplings should be cooked through (about 6–8 minutes total from first drop depending on size). Cook until wrappers turn translucent and filling is fully cooked (internal temp for pork should reach 160°F / 71°C).

Boil dumplings

Use a slotted spoon to remove dumplings and drain well. Transfer to serving plates and serve hot with dipping sauce (chili oil, soy dipping sauce, or a mixture of soy sauce, rice vinegar and chili). Optionally garnish with sliced green onions and a drizzle of sesame oil.

Drain and serve

ground pork (or ground chicken/tofu for vegetarian)

green onions, thinly sliced

ginger, grated

white pepper (or black), ground

water (for boiling)

salt (for boiling water)

chili oil or soy dipping sauce

Wash and dry all vegetables. Cut broccoli into bite-size florets. Peel and julienne the carrot. Thinly slice the red bell pepper. Trim the snap peas and halve baby corn lengthwise. Mince the garlic and ginger. Slice green onions, keeping whites and greens separate.

In a small bowl or measuring cup, whisk together broth, soy sauce, oyster sauce, sesame oil, rice vinegar, sugar (or honey), red pepper flakes (if using), kosher salt, and black pepper. In a separate small bowl, mix the cornstarch with 2 tablespoons of the sauce mixture to make a smooth slurry, then stir the slurry back into the remaining sauce.

Place a large wok or wide skillet over high heat until very hot (about 2–3 minutes). Add 1 tablespoon of neutral oil and swirl to coat.

Heat the Wok

Add the broccoli florets and stir-fry 2–3 minutes, tossing constantly so they sear but remain bright green. If the pan becomes dry, add 1–2 tablespoons of the prepared sauce to deglaze and add moisture.

Push broccoli to the outer walls of the wok. Add the remaining 1 tablespoon oil to the center, then add the white parts of the green onions, minced garlic, and minced ginger. Stir for 15–30 seconds until fragrant but not browned.

Add the carrots and baby corn; stir-fry 1–2 minutes. Then add the red bell pepper and snap peas and continue to stir-fry 1–2 minutes more. Vegetables should be crisp-tender — still bright and slightly firm.

Pour the prepared sauce (including the cornstarch slurry) over the vegetables. Stir continuously; the sauce should bubble and thicken within 30–60 seconds, coating the vegetables. If the sauce becomes too thick, add 1–2 tablespoons of water or broth to loosen.

Taste and adjust seasoning: add up to an extra 1/2 tablespoon soy sauce for saltiness, more sugar for sweetness, or a pinch of red pepper flakes for heat. Stir in sesame oil (if you prefer a stronger sesame note, add an extra 1/4 tsp).

Turn off the heat and stir in the green parts of the green onions. Transfer the vegetables to a warmed serving dish.

Sprinkle with toasted sesame seeds and chopped cilantro or extra green onion if using. Serve immediately as a side alongside rice, noodles, or your main protein.

Leftovers: cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. Reheat briefly in a hot skillet, adding a splash of water or broth to refresh the sauce and vegetables.

broccoli florets

carrot, julienned

red bell pepper, thinly sliced

snap peas, trimmed

baby corn, halved lengthwise

green onions, sliced (white and green separated)

fresh ginger, minced

vegetable or low-sodium chicken broth

oyster sauce

rice vinegar

granulated sugar or honey

red pepper flakes (optional)

kosher salt

freshly ground black pepper

neutral cooking oil (canola, vegetable, or grapeseed)

toasted sesame seeds (for garnish)

cilantro leaves or extra green onion (optional, for garnish)

Lightly rub the inside of each cold stone pot with about 1/2 teaspoon of sesame oil to prevent sticking. Set pots aside.

Season bowls

Rinse 2 cups short-grain rice in cold water until the water runs nearly clear (3–5 rinses). Drain thoroughly.

Rinse rice

Divide rinsed rice among the 4 stone pots (about 1/2 cup rice per pot). Add 9/8 cup (about 0.5625 cup) water to each pot (total 2.25 cups to rice proportion); alternatively, use 1/2 cup + 2 tbsp water per pot for slightly firmer rice. Add a pinch of salt to each pot. Place stone pots on a burner over medium heat and bring to a simmer with the lid on. Once simmering, reduce heat to low, cover and cook 12–15 minutes until water is absorbed and rice is tender. Turn off heat and let sit with the lid on 5 minutes.

Cook rice in pots

After resting, return each pot to low heat uncovered for 2–4 minutes to develop a golden crust on the bottom if desired. Watch carefully to avoid burning. Remove from heat and set aside briefly.

Create crust (nurungji)

Blanch 2 cups spinach in boiling water for 20–30 seconds, then transfer to ice water to stop cooking. Squeeze out excess water and season with 1/2 tsp sesame oil and a pinch of salt. Set aside.

Blanch and season spinach

Blanch 1.5 cups bean sprouts for 30–45 seconds in boiling water, drain, then toss with a pinch of salt and 1/2 tsp sesame oil. Set aside.

Blanch bean sprouts

Heat 1 tsp oil in a skillet over medium heat. Sauté sliced shiitake mushrooms (about 1 cup) with 1/2 tsp soy sauce for 3–4 minutes until tender. Remove from heat and set aside.

Sauté mushrooms

In the same skillet, add 1 tsp oil and sauté julienned carrot (1 cup) for 2–3 minutes until slightly softened. Remove and lightly sauté zucchini (1 cup) 1–2 minutes until just tender. Season both lightly with salt and set aside.

Sauté carrots & zucchini

If using bulgogi or cooked sliced beef (1 cup), warm it quickly in the skillet until hot. Chop and drain kimchi (3/4 cup) and set aside. Keep all toppings warm.

Prepare proteins & kimchi

Have 4 large eggs ready at room temperature. These will be cracked directly over rice in the stone pots before serving.

Prepare eggs

Fluff rice gently in each stone pot with a rice paddle, leaving a thin layer on the bottom to keep the crust. Smooth the top into a small well in the center of each pot.

Portion rice

Neatly arrange spinach, bean sprouts, shiitake mushrooms, carrots, zucchini, kimchi (if using), and warmed beef in separate sections on top of the rice in each pot.

Arrange toppings

Crack one egg into the center well of each stone pot. The residual steam and heat from the stone pot will begin to cook the egg. If you prefer the whites set more, cover each pot briefly for 1–2 minutes or place pots back on very low heat for 30–60 seconds until desired doneness.

Add egg

Dollop 1 tablespoon gochujang over each assembled pot (adjust to taste). Drizzle 1/2 teaspoon sesame oil and 1/2 tablespoon soy sauce around the toppings if desired. Sprinkle toasted sesame seeds and sliced scallions on top.

Season and garnish

Bring the hot stone pots to the table on trivets. To eat, break the egg yolk and mix the rice and toppings vigorously with a spoon to combine flavors and incorporate the crunchy nurungji (rice crust). Add extra gochujang or soy sauce to taste.