Resources - Recipes
Ancient Honey Sesame Crisps
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1/2 cup unsalted butter, room temperature
- 1/2 cup honey
- 2 eggs
- 1/2 cup sesame seeds
In a bowl, combine flour, baking powder, salt, and baking soda. Set aside.
In another bowl, combine butter, honey and eggs with an electric mixer until well combined. Gradually beat in the flour mixture. Cover and chill the dough about 1 hour or until firm.
Preheat oven to 375 degrees. Grease two baking sheets. Form chilled dough into 1-inch balls and place balls on prepared baking sheets.
Flatten each ball slightly. Bake 10 minutes or until golden brown.
Remove cookies from baking sheets brush tops with melted butter and roll in sesame seeds while still warm. Cool on a wire rack.
For the Wrapper
- 1 egg
- 3/4 teaspoon salt
- 2 cups all-purpose flour
- 1/3 to 1/2 cup water, as needed
- Extra flour as needed
Lightly beat the egg with the salt. Add 1/4 cup water.
Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.
For the Filling:
- 1 cup finely chopped Napa or Savoy cabbage
- Coarse salt
- 12 ounces ground pork, not all lean
- 6 scallions, finely chopped
- 2 tablespoon finely chopped, peeled fresh ginger
- 2 teaspoon superior soy sauce
- 2 teaspoon toasted sesame oil
In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Reserve.
1 egg, beaten
Layout a wonton wrapper on a cutting board, corners facing north, south, east and west. Place one half tablespoon of filling into center of wrapper. Brush edges of wonton skin with egg wash. Folding bottom to top begin to seal wonton in triangle shape. Cook in broth for soup or deep-fry to serve.
Simple Fried Dough
- 2 cups Unbleached All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 tablespoons Cold Butter
- 3/4 cup Lukewarm Water
Mix the flour, baking powder, and salt. Work in the cold butter, using a pastry mixer or your hands. Work in the warm water to make soft dough. Cover and let rest for 15 minutes.
Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round.
Heat 1/4" oil (canola, sunflower, coconut, or corn) to 375°F in an electric frying pan, or in a pan over a burner. If you’re not using an electric frying pan, use a high temperature thermometer to determine temp of oil.
Pick up one dough disk, and carefully lower it into the pan. Let it cook for 45 to 60 seconds (dough will puff and become light golden brown), flip it over and cook till light golden brown on the opposite side, about 30-45 seconds. Remove from the oil and set on a paper towel-lined plate. Place in a 200"F oven or put on “warm holding” setting to keep warm while you make the remaining fried dough.
Serve with a sprinkle of Powdered Sugar, Granulated Sugar, Maple Syrup, or Sugar Glaze.
The Fried Dough Twist found along the Silk Road were made from flour and twisted by hand into the shape of a dough ribbon, then fried. Try and create designs with dough, and see what they become once fried. Fryer oil should still be maintained at 375 degrees, and most dough will take between 30-60 seconds to fry up. Finished product should be golden brown on both sides.
*For this activity use a deeper pot at least 2 quarts or a tables top fryer (depending on size of dough twists).