Blue Ginger Cracker Dough

An interesting dough that’s flavoured with cumin, fennel, coriander (seeds) and garlic.

The method looked very basic but the kneading time seemed excessive so I watched the online video of Ming making this dough (and other recipes based on it). Very glad I did…..the book makes no mention of just how wet and sticky the dough is….I might have been tempted to add more flour. Also, I was better able to judge when my dough was kneaded enough after seeing the demonstration (after 8-9 minutes).

I used it to make the Asian hamburger pockets and scallion pancakes.