INGREDIENTS (36 cookies)

• 1/2 cup all-purpose flour
• 2 teaspoons of ginger
• 1 teaspoon of baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3/4 cup of butter, softened
• 1 cup of sugar
• 1 egg
• 1/4 cup of molasses
• 2 tablespoons of sugar

                                      THE COOKING

Preheat oven to 350. Combine flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In large mixing bowl with an electric mixer beat butter for 30 seconds. Add 1 cup sugar. Beat until fluffy. Add egg and molasses; beat well. Add half the flour mixture; beat until combined. Stir in remaining flour with a wooden spoon.  Shape into 1-inch balls. Roll in 2 tablespoons sugar; place on ungreased cookie sheets 2 inches apart.  Bake in preheated oven 10 minutes or until light brown and puffed. Let cool on cookie sheets 2 minutes. Transfer to wire racks to cool.

 INGREDIENTS

• 750g boneless and skinless chicken meat
• Splash of oil
• 2 pinches of salt
• 1/2 cup of water
• 3 teaspoons of fresh ginger
• 2 teaspoons of minced garlic
• 1 medium onion
• Chopped coriander

                                               THE COOKING

Heat the saucepan and add the splash of oil.
Rub the salt into the chicken meat.
Add the ginger garlic and onion to a little hot oil and cook until brown, then remove from the saucepan.

Fry the chicken in small batches until brown.

Drain off any excess oil and gradually add the water to the saucepan.
And return the onion mixture to the pan.

Simmer for another 5 minutes and serve with some chopped coriander on top.

INGREDIENTS

•  108g of mutton
• 40g of wheat flour
• 1 Egg
• 18g of onions
• 25g of coriander
• 1g of dried mint
• A speck of Ginger
• Grape Vinegar
• Pepper, salt and garlic

                                            THE COOKING

Make broth. Mince meat and onions, add spices to make the
filling. Roll tight unleavened dough of 1mm thick and cut
into uniform squares. Put 3g of the filling in the mid-
dle of each square. Fold the squares lengthwise or diago-
nally. Bend back the ears. Boil in broth for 5 minutes so
that the dumplings rise to the surface. Dumplings are made
very small so that you can scoop four or five of them with
a table spoon at a time. Grape vinegar with garlic is
served separately and the dumplings are seasoned with
coriander leaves, ginger and dried mint.