|My 1st Attempt at Making Potstickers!|
In addition to refilling soy sauce bottles and condiments, I’d help chop vegetables and wrap won tons for their Wor Wonton soup. I haven’t made wontons since those days and didn’t write down my parents’ wonton filling recipe. I have good memories of spending time with them while they worked to pay my college tuition. My parents came from a generation of entrepreneurs since most immigrants from Taishan didn’t have formal college educations. So many, like mine, toiled away at convenience stores, restaurants, or laundromats and whatever work they could find.
Dad ran a fruit stand in South L.A. when he first arrived in the U.S. at age 15 and went on to run grocery stores, a steak & salad restaurant, a Philly cheesesteak fast food shop, and Chopstick Inn with my mom. Sometimes I envy that independent spirit of entrepreneurship – it never taught or passed down to me. Instead I became part of the next generation encouraged to earn a college degree in order to secure a stable job (preferably with the government for “good” benefits and the promise of never getting laid off or wondering where your next paycheck came from).
They didn’t want me or my brothers to endure the hardships and emotional instability they experienced as entrepreneurs. My dad even worked at a Discount Dollar Store in East L.A. when I was a kid. He’d bring discount clothes for us and worked hard to earn every dollar so we could own our own home, have clothes on our back, and put food on the table.
But alas, I digress. I meant to write about potstickers and wontons so I could ask for input on YOUR recipes. My dad usually mixed in sesame oil (mah-yu), salt (yem), white pepper, egg (ahn), and some soy sauce (see-yu) into his wonton filling. There might’ve been other stuff like shrimp and water chestnuts, but I can’t remember. So if you have any potsticker or half-moon (fan swuah) or wonton (voon hoon) dumpling recipes, please share. Thank you very much!