By Luke Chavez
The Times 

Wontons Two Ways

Wontons Two Ways|Luke Chavez


Luke Chavez

One of the things I miss about living in a big city are the culinary discoveries that can be made while walking around town. In Seattle's International District, a dense urban neighborhood shaped by past and present influxes of Pacific Rim immigrants, I had a block-by-block map of my favorite restaurants. There were spicy Sichuan hot pots, Hong Kong style dim sum, Vietnamese banh mi sandwiches, heavenly Taiwanese xiao long bao, and of course sushi at the landmark Maneki.

It was with memories of this vibrant part of the Emerald City that I found myself making wontons this week. Stuffed with gin...

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