This year I celebrated by making a big batch of wontons. Yum. I started with this recipe, which turned out really well. I added veggies and wonton noodles to the broth, and then topped it off with a drizzle of sesame oil, which really took me back to the Cantonese noodle shops the last time I visited China.
These wonton froze really well and I've already polished off the last of the batch. I should make more soon. It makes me feel more Chinese to know I can cook up some yummy Chinese noms when I want to.
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