Yuan Wonton, a local dumpling truck in Denver, has a cult following. Every time head Chef Penelope Wong releases her next pop-up menu ordering site, fans are prepared to check out once the clock strikes 10 a.m. She notifies her loyal fans through Instagram with her pop-ups for the month.
The wonton truck has been on the move for a little over a year, but the anticipation for Yuan Wonton started on Instagram long before it was road-ready. Wong started posting about her plans for the dumpling truck after she decided to leave behind the corporate world. Her 20,000 followers rarely get tired of her cooking time-lapses and dumpling tutorials.
Chef Wong’s dumplings gave her the platform, but it is her convictions that set her apart. She has been a vocal advocate for stopping Asian American and Pacific Islander (AAPI) violence. As of late, a percentage of her sales have supported AAPI groups and organizations.
She began requiring pre-orders at the onset of the pandemic since her black and red truck tends to attract large crowds. This new process means customers no longer have to wait in line; Wong breaks up the service by staggering when orders are picked up.
While the menu may change with each new brewery she collaborates with, a consistent staple is her chili wontons filled with a mixture of pork and shrimp. The sweet shrimp and fatty pork balance each other out for a multi-dimensional bite. Together, they can handle the heavy-handed drizzle of spicy chili sauce. It leaves a tingle from the spiciness while incorporating layers of flavor into the dish as well. The garlic aroma breaks through the spice to add even more depth to these little pockets.
Alongside her wontons is an assortment of steamed dumplings rounded with a layer of pleats. Her vegan variety is surrounded by spinach-infused dough. The vibrance hints towards the spicy eggplants inside.
Other times, she builds on familiar dishes like satay chicken. Instead of soy sauce, spiced chicken dumplings get swept through the addictive peanut butter sauce. No matter the filling, the outside dough creates a thin layer of soft protection and the bottoms always have a crisp toast.
Pleats and folds are already difficult, but Wong is not done; she crafts a bao bun with ears and a snout to represent pigs from the Chinese New Year celebrations.
Wong pushes the boundaries of how much filling can truly fit in her XL Xiao Long Bao. Most people have enjoyed a bread bowl, but this is soup in a dumpling.
Gelatinized broth chunks are mixed with the meat filling. Once the stream starts to blow out of the bamboo basket, the chunks re-melt into their liquid state. When you break the seal, the rich broth pours out with the satisfaction of tearing into a chocolate lava cake.
Wonton is in the name, but this menu constantly shows Chef Wong’s ability to play with different flavors in all types of food from noodle recipes to rice dishes. Her Dan Dan noodles are near perfect. They blend the sweet hoisin-style sauce with aromatic ingredients from five spices to sesame.
Luckily, the first menu item is always a one-of-everything option, so dumplings, rice or noodles will make the dinner plate.
To support her as well as the local businesses she often collaborates with, check out her Instagram page. It is the best way to keep up with Wong and her wontons. Her dedication to community comes through in her social media presence as well as her service. The stress of hand-making each dumpling creates workdays that surpass the normal eight hours, but Wong and her team won’t settle for anything less than the best for her loyal following and newest fans.
