Ten house-made potstickers filled with your choice of protein. Pan-fried to order and served with dunking sauce

Potstickers (Guotie)

House-made noodles, pickled veggies, cilantro, sesame-based sauce and a choice of protein (also available in lunch portion)

Noodle Bowl

House-made noodles, red-braised beef shank and carrots in a tomato based beef broth. Topped with cilantro, pickled veggies and spring greens

Beef Noodle Soup

A half-sized portion of noodles and six dumplings with your choice of protein, pickled veggies, cilantro, sesame-based sauce and dunking sauce

Half and Half

Sesame Carrot Slaw

Six house-made dumplings filled with your choice of protein in a soy-based broth. Topped with pickled veggies, green onions, cilantro, our signature slaws. (vegan broth)

Dumpling Soup

House-made shuijiao (boiled dumplings) filled with your choice of protein, topped with green onions. Served with dunking sauce

Dumpling Bowl (6,10, or 12 pcs.)

A house-made mo, served sandwich style with pickled veggies, fresh spring greens, cilantro, pepper sauce and your choice of protein

Steamed Bun

Sesame seeds, sticky rice, red bean filling (6 per order/ 24 to a box)

Sesame Balls

House-made noodles in a sesame based broth. Paired with your choice of protein and topped with pickled veggies, green onions, cilantro, our signature slaws (vegan broth, add an egg + $2.00)

Three Fold Noodle Soup

Light Vinegar Cabbage Slaw

Fresh spring greens, our signature carrots and cabbage slaws, pickled veggies, cilantro, a tea-scented egg, house dressing and your choice of protein

Three Fold Salad

In a mixing bowl, combine all-purpose flour and water. Mix until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Make the Dough

In a separate bowl, combine ground pork, green onions, ginger, soy sauce, sesame oil, salt, and pepper. Mix thoroughly until well combined.

Prepare the Filling

Divide the rested dough into small pieces and roll each piece into a thin circle (about 3 inches in diameter). Place about 1 tablespoon of filling in the center of each circle. Moisten the edges with water, fold the dough over the filling, and pinch to seal tightly.

Form the Potstickers

Heat a non-stick skillet over medium-high heat and add a tablespoon of oil. Place the potstickers in the skillet in a single layer. Fry for about 2-3 minutes or until the bottoms are golden brown. Add 1/4 cup of water to the skillet and cover immediately. Allow to steam for about 5 minutes until cooked through. Remove the lid and cook for an additional 2 minutes to re-crisp the bottoms.

Cook the Potstickers

Serve the potstickers hot with your choice of dipping sauce.

Serve

all-purpose flour

water

ground pork

green onions, finely chopped

ginger, minced

soy sauce

sesame oil

salt

pepper

In a large bowl, combine the flour and salt. Make a well in the center and add the eggs and water. Mix until a dough forms, then knead for about 10 minutes until smooth. Cover and let rest for 30 minutes.

Make the Noodles

After resting, roll out the dough to about 1/8 inch thick on a floured surface. Cut into desired noodle shapes. Dust with flour to prevent sticking.

Roll and Cut the Noodles

Boil a large pot of salted water. Add the noodles and cook for 3-4 minutes until al dente. Drain and rinse under cold water to stop the cooking process.

Cook the Noodles

In a bowl, combine the julienned carrots, cucumber, and radishes. In a small bowl, mix rice vinegar, honey, and a pinch of salt. Pour over the vegetables and let sit for at least 20 minutes.

Prepare the Pickled Veggies

In a small bowl, whisk together the sesame oil, soy sauce, and a splash of water to thin it out if needed. Adjust the taste with more soy sauce or honey as desired.

Make the Sauce

In a skillet, cook your choice of protein until fully cooked. Season as desired.

Cook the Protein

In a large bowl, add a serving of noodles, top with pickled veggies, cooked protein, and drizzle with sesame sauce. Garnish with fresh cilantro and sesame seeds.

Assemble the Bowl

All-purpose flour

Eggs

Water

Salt

Cilantro

Carrots, julienned

Cucumber, thinly sliced

Radishes, thinly sliced

Sesame oil

Soy sauce

Rice vinegar

Honey

Protein of choice (chicken, tofu, shrimp, etc.)

Sesame seeds

In a large pot, add the beef shank, cover with water, and bring to a boil. Reduce to a simmer and cook for 1.5 to 2 hours or until tender.

Prepare the Beef

Remove the beef shank and set aside. In the same pot, add the beef broth, tomato paste, soy sauce, minced garlic, and grated ginger. Bring to a simmer.

Make the Broth

Chop the cooked beef into bite-sized pieces and return it to the pot. Add chopped carrots and cook for an additional 20 minutes until the carrots are tender.

Add Carrots

Season the soup with salt and black pepper to taste.

Season the Soup

While the soup is simmering, prepare your house-made noodles according to your preferred recipe or package instructions.

Prepare the Noodles

In a bowl, place a serving of noodles, ladle the hot soup over the noodles, and top with cilantro, pickled veggies, and spring greens.

Serve the Soup

Beef shank

Carrots

Tomato paste

Beef broth

Garlic cloves

Ginger

Pickled vegetables

Spring greens

Black pepper

Boil water in a pot and cook the noodles according to package instructions until al dente. Drain and set aside.

Steam or boil the dumplings as per package instructions until fully cooked. Keep warm.

Prepare the Dumplings

In a skillet, heat a little oil over medium heat. Add your choice of protein and cook until fully cooked through. Season with salt and pepper to taste.

In a serving bowl, add the cooked noodles. Top with the cooked protein, steamed dumplings, pickled vegetables, and cilantro.

Assemble the Dish

Drizzle the sesame-based sauce over the dish and serve with dunking sauce on the side for added flavor.

Serve with Sauces

Noodles

Dumplings

Protein (chicken, beef, tofu, etc.)

Pickled Vegetables

Sesame-based Sauce

Dunking Sauce

Wash and peel the carrots, then shred them using a box grater or a food processor. Finely chop the red cabbage and green onions. Roughly chop the fresh cilantro.

Prepare the Vegetables

In a large mixing bowl, combine the shredded carrots, chopped red cabbage, green onions, and cilantro.

Mix the Salad

In a small bowl, whisk together 3 tablespoons of sesame oil, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, and a pinch of salt and pepper.

Prepare the Dressing

Pour the dressing over the salad mixture and toss well to combine. Sprinkle sesame seeds on top before serving.

Combine and Serve

Red Cabbage

Green Onions

Sesame Seeds

Fresh Cilantro

In a large bowl, combine mushrooms, crumbled tofu, grated carrots, chopped green onions, minced garlic, grated ginger, soy sauce, and sesame oil. Mix well until all ingredients are combined.

Make the Dumpling Filling

Place a small spoonful of the filling in the center of each wonton wrapper. Moisten the edges with water and fold over to create a triangle or pouch. Seal tightly.

Assemble the Dumplings

In a large pot, combine vegetable broth, soy sauce, miso paste, minced garlic, and grated ginger. Bring to a simmer over medium heat.

Prepare the Broth

Carefully add the assembled dumplings to the simmering broth. Allow them to cook for about 5-7 minutes, or until they float and are cooked through.

Cook the Dumplings

Ladle the dumpling soup into bowls, and garnish with chopped green onions, cilantro, and pickled veggies as desired.

Wonton wrappers

Mushrooms, finely chopped

Tofu, crumbled

Carrots, grated

Green onions, chopped

Garlic, minced

Ginger, grated

In a large bowl, mix the flour and water until a dough forms. Knead the dough for about 5-7 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Make the Dumpling Dough

In a mixing bowl, combine ground meat, chopped green onions, minced garlic, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix well until fully combined.

Divide the rested dough into small pieces, about the size of a golf ball. Roll each piece into a thin circle (about 3 inches in diameter). Place a small spoonful of filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal.

Shape the Dumplings

Bring a large pot of water to a boil. Carefully drop the dumplings into the boiling water. Cook for about 5-7 minutes or until they float to the top and are cooked through.

Remove the dumplings from the water and drain. Serve hot, topped with additional chopped green onions and with a side of your favorite dunking sauce.

Ground meat (pork, chicken, or beef)

Ginger, minced

Pepper

In a mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water while stirring until a dough forms. Knead the dough for about 10 minutes until smooth. Cover and let rise for 1 hour or until doubled in size.

Make the Steamed Buns

Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and then flatten it into a disc. Place on parchment paper squares and let them rest for another 30 minutes.

Shape the Buns

Set up a steamer and bring water to a boil. Place the buns in the steamer basket (make sure they are not touching) and steam for about 10 minutes or until fluffy and cooked through.

Steam the Buns

While the buns are steaming, prepare your protein by cooking it as desired (grilled, sautéed, or fried). Also, chop the fresh spring greens and wash the cilantro.

Prepare the Fillings

Open each steamed bun and add the protein, followed by pickled vegetables, fresh spring greens, cilantro, and a drizzle of pepper sauce. Serve immediately.

Assemble the Steamed Bun

Active dry yeast

Sugar

Warm water

Pickled vegetables (carrots, radishes, etc.)

Fresh spring greens

Pepper sauce

Protein of choice (tofu, chicken, pork, etc.)

In a large mixing bowl, combine glutinous rice flour, sugar, and salt. Gradually add water while stirring until a smooth dough forms. Let it rest for about 30 minutes.

Prepare the Dough

Divide the dough into 24 equal portions. Flatten each portion in your palm and place about 1 tablespoon of red bean paste in the center. Carefully fold the edges of the dough over the filling and roll it into a ball.

Form the Balls

Roll each ball in sesame seeds until fully coated.

Coat with Sesame Seeds

In a deep frying pan or pot, heat vegetable oil over medium heat. Once hot, gently place the sesame balls in the oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.

Fry the Sesame Balls

Glutinous rice flour

Red bean paste

Vegetable oil (for frying)

In a mixing bowl, combine flour and water. Knead the dough until smooth. Roll out the dough into thin sheets and cut into desired noodle shapes. Set aside.

In a large pot, heat sesame oil over medium heat. Add soy sauce and vegetable broth, bringing the mixture to a gentle simmer. Stir in sesame seeds for added flavor.

Add the house-made noodles to the simmering broth. Cook for about 3-5 minutes or until the noodles are tender.

Ladle the noodle soup into bowls. Top with pickled veggies, green onions, cilantro, and signature slaw. If desired, add a soft-boiled egg for an additional charge.

Assemble the Soup

Vegetable broth

In a large mixing bowl, combine the shredded cabbage, grated carrots, sliced red bell pepper, chopped green onions, and parsley.

Combine the Slaw

Pour the prepared dressing over the slaw mixture. Toss gently until all the ingredients are evenly coated with the dressing.

Dress the Slaw

Refrigerate the slaw for at least 30 minutes to allow flavors to meld. Serve chilled.

Chill and Serve

Green cabbage, shredded

Red bell pepper, thinly sliced

Fresh parsley, chopped

In a small pot, boil water and gently add the eggs. After 6 minutes, remove the eggs and place them in an ice bath. Once cooled, peel and marinate in a mixture of brewed tea, soy sauce, and a pinch of sugar for at least 30 minutes.

Prepare the Tea-Scented Egg

In a large mixing bowl, combine fresh spring greens, shredded carrots, shredded cabbage, pickled veggies, and chopped cilantro. Toss well to combine.

Mix the Salad Base

Add your choice of protein to the salad mixture. Drizzle house dressing over the top and gently toss to coat all ingredients evenly.

Add Protein and Dressing

Slice the tea-scented eggs in half and place them on top of the salad. Serve immediately.

Potstickers (guotie)