Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...
1. Make the scallion oil: In a wok, heat oil to 284 degrees. Add scallions and ginger and fry until golden, about 25 minutes. Use a slotted spoon to transfer to a paper-towel-lined baking tray. Allow ...
The jiaozi come ten to a bowl in an inky bath of soy and black vinegar. Credit: JEFF MARINI for Chicago Reader I can make OK dumplings, I guess, but I wouldn’t dream of letting my mother-in-law try ...
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