Everything is better between two slices of bread. I remember the day my family made the big switch from white to wheat bread. I hated it at first but as time went on I started to love it and my favorite kind has always been Brownberry Bread's Whole Grains: 100% Whole Wheat. That said, I am so excited to be working with them on this post!! Tap the product to learn more details about the bread and to see what other products Brownberry Bread offers. 

Also, homemade macaroni and cheese is where it's at. I make it from scratch a couple of different ways, but this method is seriously SO cheesy and stringy which is perfect for when you need the noodles to stick together in certain recipes. 

I think that I might like wontons better than dumplings. There's more noodle to them once they are folded up and that's what it's all about. If you want to see more visual details for how to make this one, there's a highlight reel on my Instagram page as well as a video that's posted to my feed. You don't have to use pork, I just prefer pork in all of my wontons/dumplings since it's the most fatty and flavorful meat in my opinion.

My favorite wontons EVER are from Szechuan Gourmet in CLE's Asia Town, and that's where the inspiration for these babies came from! At one point, I ate lunch there every Friday for five weeks in a row. #TrueStory

What you'll need:
Wontons:

• 30-ish square wonton wrappers (circle shaped won't work!)
• 1 lb ground pork (you can sub chicken, beef or veggies here)
• 1 large egg
• 3-5 scallion stalks, finely chopped
• 2 garlic cloves, minced
• 1 small ginger root (about the size of a garlic clove), minced
• 2 tbsp shaohsing cooking wine (rice vinegar works too if you're in a pinch)
• 2 tbsp soy sauce
• 2 tsp salt
• 1/2 tbsp white pepper

Spicy Sauce:

• 2 tbsp soy sauce
• 2 garlic cloves, minced
• 2 tbsp neutral oil
• 2 tsp Chinese black vinegar
• 2 tbsp chili oil
• 1 tsp sugar
• 1 scallion stalk, finely chopped