Every dish is carefully and freshly crafted to delight your senses in our in-house kitchen. Begin with an appetizer like our Cucumber Salad, pictured above, made with fresh cucumbers bao dough recipe an assortment of spices as a delightful start to any meal.
Some of our other appetizers include Golden Kimchi, a housemade traditional Asian dish and Drunken Chicken, marinated in rice wine and a special sauce. For entrees, there are many great choices, and whether you choose the homemade wontons, the fresh noodle soups, or anything else on our vast menu, you are sure to find yourself craving more from Wu Wei Din Chinese Cuisine. We only chose the biggest, juiciest, freshest shrimps. The meat is measured for the perfect mouthful. As you bite into the wonton, you will find a whole shrimp and mouthwatering juices. The highlight of this dish is our famous Red Chili sauce.
Chinese dish is now Made in-house daily here at Wu Wei Din. Johanna Ware of Smallwares in Portland, Oregon, fills these Chinese-style buns with a variety of delicious things. Ware steams the buns to fluffy perfection, but you can also fry them, should you feel so inclined. Fun fact: When cooked plain, the buns are called mantou, while the filled buns are called baozi. To learn more, read “Breaking Bao. Learn how to make bao dough from chef Johanna Ware of Smallwares in Portland.
In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Stir in the oil and set aside. Meanwhile, sift the bread flour, salt and baking soda together. Add the yeast mixture to the dry ingredients and stir using a rubber spatula.
If the dough looks sticky, add 1 additional tablespoon of flour at a time until it is less sticky. Turn the dough onto a lightly floured work surface and knead until smooth. Punch the dough down to flatten it. Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter. Fill the buns with your filling of choice and wrap by gathering the edge and twisting slightly.
