When mom came to stay with is for a while she made all SORTs of yumm foods. Before she left she made a boat load of Boazi and froze them for us. This is inspired by hers but also combines Diane’s Won Ton flavors. They turned out fantastic and Jacob loves them.

Boazi Filling

1 Kilo Ground Pork
1/2 Kilo Shrimp (cleaned and ground)
3 Tbsp Corn Starch
3 Tsp Five Spice
2-3 Green Onions
1/2 Bunch Cilantro
1 Cup Chinese Dried Mushrooms (hydrated and chopped)
1 Medium Piece Ginger Root
2 Tbsp Sesame Oil
2 Tbsp Soy Sauce
2 Cups Finely Chopped Cabbage (Nappa)

Put dried mushrooms in a bowl and fill with hot water. Place another bowl on top to hold them down into the water to hydrate and set aside.

Clean and grind shrimp and pork. Chop cabbage into very fine pieces. Chop very fine or put green onions, cilantro, mushrooms, and ginger into food processor.

Mix everything together.


Boazi Dough

3 Cups Flour
3 Tbsp Active Dry Yeast
2 Tbsp White Sugar
2 Tsp Salt
1-1 1/2 Cups Warm Water

Mix dry ingredients in a large bowl. Slowly add warm water a little at a time. Thoroughly mix before adding more. Kneed dough until thoroughly mixed. It should be slightly dry and not sticky. Place in a covered bowl somewhere high to ferment for at least an hour.


Once doubled in size punch out the air and work into a roll. Let rest then cut into pieces. Roll the pieces into slightly thick skins and fill.


Steam or pan fry.


Peanut Butter

Homemade Peanut Butter (חמאת בוטנים הביתי)


This is so easy.. I mean SO easy. It’s crazy how easy it is.

Start with roasted peanuts (salted, unsalted, honey roasted, whatevs). If you only have raw, roast your own in the oven.


Add peanuts and a pinch of salt to a food processor. Blend! At first its just ground peanuts.


Then becomes more fine. Blend more!


Then it becomes a bit pasty. Blend more!


Keep it up until is the consistency you like. Also you can add honey at this point.


I don’t think I’ll every buy peanut butter again!


Lasagna Noodles
Pasta Sauce

Cook noodles leaving them slightly firm so they can absorb extra liquid from the sauce. Then layer sauce, noodles, cheese, and repeat.


Layering should always have sauce on at least one side (top or bottom) of a noodle layer. I do sauce, noodle, sauce, Emek, sauce, noodle, Mozzarella, sauce, noodle, sauce, Ricotta, noodle, sauce, Provolone & Parmesan.


Italian Sausage

Ground Pork
Ground Beef
Fennel Seed
Black Pepper
Chili Flakes
Brown Sugar

There are no measurements because all this is really to taste and depends on what you want your final result to be. For sweet, use more basil, sugar, onion, and parsley, and less garlic and peppers. For spicy do the reverse. The key for that nice “Italian Sausage” flavor though is the fennel seed. Use some whole and more that has been loosely broken up with a knife.

Blend it all up thoroughly then let sit in the refrigerator overnight to allow the flavors to settle.


Baked Corn Dogs

Homemade baked corn dogs! Yum! These take a while but the results are fantastic.

1 1/2 Cups Flour
1 1/2 Cups Corn Flour
1 1/2 Tsp Baking Powder
1 Tsp Salt
6 Tbsp Butter
1 Tbsp Mustard (optional)
3/4 Cup Milk
1/3 Cup Honey
12 Hotdogs
Cheese (optional)
6 Kebab Skewers halfed

Whisk together dry goods. Cut butter and mustard into dry goods with fork until its fine and crumbly like pastry dough. Fork in honey again until crumbly. Thoroughly stir in milk and let stand for a few minutes to absorb.

Roll out dough on lightly floured baking paper to about 1/2 cm thick. With a knife, divide into twelve even rectangles slightly longer than a hotdog and about 3 times wider.


Wrap and form dough rectangle around hotdog. Skewer with half a kebab stick. Optionally add cheese inside before wrapping over hotdog. Place on baking sheet and bake for 15-20 minutes @200C


The finished corndogs!


On the plate ready to eat! Yum!