How Do You Spell WONGS?
Pronunciation: [wˈʌnɡz] (IPA) 
Correct spelling for the English word "wongs" is [wˈʌnɡz], [wˈʌnɡz], [w_ˈʌ_n_ɡ_z] (IPA phonetic alphabet).
Pronunciation: [wˈʌnɡz] (IPA)
Correct spelling for the English word "wongs" is [wˈʌnɡz], [wˈʌnɡz], [w_ˈʌ_n_ɡ_z] (IPA phonetic alphabet).
"Wongs" is a plural noun that refers to a form of traditional Chinese pastry commonly consumed in certain regions of China. These pastries are typically deep-fried, and their texture can vary from crispy to slightly chewy.
Wongs are often made from a dough that is prepared by mixing ingredients such as flour, water, yeast, and sometimes additional flavorings like sugar or salt. After kneading and resting, the dough is shaped into small, oval or round pieces and then deep-fried until they become golden brown. The result is a crispy outer layer that encases a tender interior.
In some variations, wongs are filled with various sweet or savory fillings. Sweet fillings may include lotus seed paste, red bean paste, or black sesame paste, which provide a contrast in taste and texture to the fried dough. Alternatively, wongs can also be savory and filled with minced meat, such as pork or beef, mixed with vegetables and seasonings.
The term "wongs" is primarily used within the context of Chinese cuisine, and it is more commonly known as "jian dui" in Mandarin, "mah gu chai" in Cantonese, or "goma dango" in Japanese. These pastries are often enjoyed during festive occasions and celebrations, such as the Chinese New Year or Lantern Festival. Nowadays, wongs can be found in many Chinese communities worldwide and are also sometimes available in Asian bakeries or restaurants.
