SESAME HONEY DUMPLINGS RECIPES

Steps:

• Dissolve the yeast in the lukewarm water.
• Put it along with the remaining dough ingredients into a mixing bowl and mix well until a smooth batter is obtained.
• Cover and let the batter rise in a warm place until it is approximately three times its previous bulk, (1-2 hours).
• Heat the oil for frying in a saucepan on the stove until very hot.
• Dip a teaspoon into oil to coat and spoon out some dough into the hot oil.
• Repeat until there are enough fritters to comfortably fill the surface area of the saucepan, without overcrowding.
• Dip the spoon in oil, every time the dough starts to stick on it.
• Fry loukoumades in very hot oil until golden brown, pushing them into the oil with a slotted spoon and transfer to a serving dish lined with kitchen paper for them to drain.
• Keep making more fritters in this way.
• When done, put them on a large platter and pour hot honey syrup over them and lightly dust with cinnamon.
• Sprinkle them with chopped walnuts and sesame seeds.
• Serve immediately.
• To make honey syrup.
• Heat honey and water in a small saucepan and skim off any froth that may form on top.
• Boil for 5 minutes together and pour over fritters.

Steps:

• In a large skillet, heat 1 tablespoon of canola oil over medium heat. When the oil shimmers, add the mushrooms, cabbage, carrots, and ginger. Stirring occasionally, cook until veggies are cooked down; about 8 minutes.
• Add soy sauce, oyster sauce, scallions, cooked vermicelli noodles and sesame seeds. Cook another 2-3 minutes or until all the liquid has evaporated. Remove from the heat, stir in sesame oil and let cool.
• To assemble, spoon about 1 tablespoon of filling onto each wrapper. Using your index finger, dip in water and brush around the edge of the wrapper. Fold the wrapper over the filling to create a half moon shape and pinch the edges to seal. Repeat with the remaining wrappers.
• Heat a large skillet with the remaining canola oil over medium-high heat. When the oil shimmers, add the dumplings and cover with lid. Cook until every side is light golden brown; about 2-3 minutes each side. Keep lid on while cooking to let them steam. Serve immediately with sauce (see below).
• In a steamer pot, fill halfway with water and bring water to boil. In the meantime, cut parchment paper to the size of the steamer basket and place inside basket.
• Place dumplings inside the steamer basket and cover with lid. Cook until dumpling wrappers are translucent; about 12-15 minutes. Serve immediately with sauce (see below).
• Whisk together all ingredients in a bowl.