During the depths of the pandemic, there was one among us who would drive to San Gabriel and buy dumplings for many households. I loved the gesture and the dumplings, and thought you would too.

This week we have handmade vegetable and pork xiao long bao (soup) dumplings from Hui Tou Xiang dumpling workshop in San Gabriel. Xiao long bao, also known as soup dumplings, have molten pork broth concealed inside. The vegetable dumplings are stuffed with napa cabbage, mushrooms, bean curd, carrots, and glass noodles and can be steamed or pan fried.

In case you want to make your own dumplings (or countless other things), we have ground pork from Peads and Barnetts and peeled and cleaned, frozen wild shrimp. I might make a batch of Gabrielle Hamilton’s shrimp toast, and I will definitely share that recipe. We’re also getting branzino filets which we love with a bright, crunchy, Asian-inspired salad.

For something new and different on my dinner table, I recently tried Woon’s Chinese style chewy noodles. They are a product of the Fong family’s homestyle Chinese noodle shop in Historic Filipinotown, featuring Mama Fong’s comfort foods. I was initially seduced by the packaging, but my kids were sold on the dish. These noodles come par cooked and can be stir fried, added to soups, blanched and chilled for a peanut noodle salad, or frozen for later. There will be cabbage, scallions, bok choy, broccoli and other vegetables in the produce box to add to a noodle stir fry. And if you want to make it as easy as possible, you can season your noodle dish with a squirt of Woon’s stir fry sauce or give it all a kick with their Mama’s Way hot sauce, a particularly pungent and vinegary red chili sauce.

Continuing on with family favorites, we’re making our sweet and tangy Korean-style gochujang chicken. We spatchcock and marinate it, you grill or roast it. Make it a meal with a pot of koshihikari rice and our marinated cucumber salad, which is bold, crunchy and ready to eat. 

Jason Kim from Forage is making a vegan Japanese white miso soup with soybean sprouts and fresh spinach. And to add to your soup we’ve got local Meiji tofu, handmade in small batches with non-GMO soybeans. We are offering their supreme tofu which is silken, pudding-like, and incredible in rich soups and stews, as well as their firm block tofu. 

For something sweet, we’re well stocked on Mel’s perfect chocolate chip cookie dough logs. And to drink, we’ve got a couple of organic wines from Small Town. Marcio Lopes’s Vinho Branco and Rubro, from the Vinho Verde region of Portugal, are frizzante, fresh and great chilled on an unexpectedly warm February night.