Recipes with all-purpose flour

142 recipes. Page 1 of 6

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Akashiyaki (Soft Egg-Dashi Octopus Dumplings)

Soft rounds of egg-rich batter, each holding a piece of boiled octopus, are dipped into clear dashi, warm or cold, in this specialty of Akashi in Hyogo. The batter uses refined wheat starch alongside flour, and because that starch stays tender when heated and the batter is heavy with egg and dashi, the result is far softer and moister than takoyaki. Locals long called it tamagoyaki. One story traces it to egg yolks left over from making Akashi-dama, imitation coral ornaments that used the whites, cooked with octopus caught just offshore.

Prep 20min Cook 25min 4 servings

Baking Easy

Apple Crumble

Rationing of butter and sugar in Britain during the Second World War made double-crust pastry hard to justify, and a rubbed-in topping of flour, oats and butter took its place. In the oven the cinnamon-spiced apples slump into a thick, bubbling sauce while the topping crisps on its peaks and stays moist where it meets the juice.

Prep 20min Cook 35min 6 servings

Side dishes Medium

Beoseot Tangsu

It's fried twice, exactly like Korean sweet-and-sour pork, but with oyster mushrooms torn along the grain in place of the meat. The sweet-sour soy sauce comes on the side, so everyone decides for themselves whether to pour it over or dip.

🏠 Everyday

Prep 20min Cook 18min 4 servings

Rice Hard

Arancini (Crispy Sicilian Risotto Balls with Melted Cheese)

Cut one open and the mozzarella in the center stretches out of a crisp, amber breadcrumb shell. The risotto is used cold, mixed with Parmesan and worked until the grains cling together, which lets it close around the cheese without cracking.

Prep 25min Cook 25min 4 servings

Stir-fry Easy

Koneri (Thickened Eggplant and Pepper Stir-Fry)

Flour whisked into miso turns this eggplant and green pepper stir-fry into something closer to a thick, clinging coating than a sauce. Small dried sardines fry in the oil with the eggplant for a salty, savory note, and the finished pan should have no loose water beneath the vegetables.

🏠 Everyday

Prep 15min Cook 15min 4 servings

Street food Medium

Korean Cream Cheese Hotdog

A skewered sausage gets a log of chilled cream cheese pressed alongside, then batter and breadcrumbs before frying. The batter has to cover the cheese right to the ends, and frozen cream cheese runs even less. Under the crumb shell, the cheese melts and comes through with the sausage in each bite.

Prep 15min Cook 10min 2 servings

Desserts Medium

Akaneko (Wheat and Glutinous Rice Mochi)

Pull a piece and it breaks off cleanly instead of stretching the way all-rice mochi does. That is the wheat at work: a soft flour dough steams in the same basket as the glutinous rice, and the two are pounded together while hot. In the Nakakawachi and Minamikawachi areas of Osaka it was made around Hangesho, once rice planting was done, to give thanks and pray for a good harvest, and it is rolled in sugared kinako.

Prep 50min Cook 40min 4 servings

Grilled Hard

Korean Grilled Beef Intestine

With beef intestines, the prep takes more work than the grilling. They are rubbed with coarse salt and flour, rinsed and briefly blanched to get rid of the smell, then cooked in a dry pan in nothing but their own rendered fat. Garlic chives go on the side, and soju usually goes with it.

🍺 Bar Snacks

Prep 30min Cook 20min 2 servings

Soups Easy

Broccoli Cheddar Soup

Broccoli cooks in a butter-and-flour roux loosened with milk and chicken stock, then the heat drops to its lowest setting and the cheddar melts in a handful at a time. Served as is, the florets stay chunky; blend half and small bits remain in the cream. It also goes into hollowed-out bread bowls.

🏠 Everyday

Prep 15min Cook 25min 4 servings

Pancakes Medium

Korean Chive and Beef Jeon

Plenty of finely chopped garlic chives go into the ground beef, so these bite-sized jeon come out flecked with green. Tofu squeezed dry makes them softer than meat alone, and the soy sauce and sesame oil seasoning still tastes clear once they have cooled.

Prep 20min Cook 12min 4 servings

Steamed Medium

Korean Steamed Stuffed Chili Peppers

Mild Korean green peppers are halved and packed with a pork and tofu filling, the same idea as pan-fried stuffed peppers, but steamed instead of fried for a lighter result, with skins that turn just translucent. The thin dusting of flour inside each pepper is not decoration: it glues the filling to the pepper so nothing slides out during steaming. Leaving a short stem on gives each piece a handle.

Prep 20min Cook 15min 3 servings

Noodles Medium

Korean Perilla Seed Hand-torn Noodle Soup

Pieces of rested wheat dough, stretched thin by hand and torn straight into the pot, cook into chewy, rough-edged dumplings in an anchovy-kelp broth. Letting the dough rest allows it to stretch without snapping back, and the thinner each piece, the faster it cooks while keeping its bite. Potato releases starch that gives the soup natural body, and ground perilla seed turns it milky and nutty. It is a rainy-day staple in Korean home cooking.

🏠 Everyday

Prep 30min Cook 25min 3 servings

Pasta Hard

Deulkkae Mushroom Lasagna Bianca

This tomato-free lasagna gets its nutty, toasty depth from ground perilla seeds (deulkkae) stirred into the white sauce, and that flavor pairs with the earthy browned mushrooms. Button and oyster mushrooms are browned in batches so they taste roasted rather than steamed. Mozzarella binds the layers and Parmigiano browns the top, and a short rest after baking lets the slices hold their shape.

Prep 30min Cook 45min 4 servings

Western Easy

Bangers and Mash

Browned pork sausages sit on buttery mashed potatoes under an onion gravy, a fixture of British pub menus and home kitchens alike. The gravy's sweetness comes from onions cooked slowly over low heat until golden, without letting them burn, in the fat left from the sausages.

Prep 10min Cook 30min 2 servings

Asian Hard

Chole Bhature (Chickpea Curry with Puffed Bread)

Bhature balloon up the moment they hit the oil. In Punjab and Delhi, people tear them apart to scoop up chole, a thick chickpea curry, and that is breakfast. Dough for bhature is usually left until it ferments a little; here yogurt and baking powder go in and it rests for just 20 minutes.

Prep 30min Cook 35min 4 servings

Baking Medium

Bolo do caco

Mashed roasted sweet potato is worked through the whole dough, which proofs and then cooks slowly in a pan rather than an oven. The amounts are for peeled, fully cooled roasted sweet potato, and weighing raw potato instead throws off the moisture of the dough. A pan that is too hot scorches the base of the thick rounds first, so the heat stays at medium-low, and splitting the first bread open shows how to adjust the heat for the rest. They are served warm, split crosswise.

Prep 240min Cook 60min 8 servings

Side dishes Hard

Naejang Suyuk

Beef tripe and small intestine share one plate, so you get two quite different chews in alternating bites. Both simmer a long time in water with doenjang (Korean soybean paste) until tender, and the sliced meat goes out hot with a splash of the cooking broth over it.

🏠 Everyday

Prep 40min Cook 90min 3 servings

Rice Easy

Hayashi Rice (Japanese Beef and Onion Brown Sauce Rice)

Most of the time goes into the onions, cooked in butter for eight minutes or more until the edges turn brown. Rush them and they only lose water without turning sweet, and the sauce ends up flat. The beef is cooked just until it changes color, then tomato paste, Worcestershire and flour turn the pan into a sauce that is spooned alongside the rice.

Prep 15min Cook 25min 2 servings

Street food Easy

Tonkatsu Korean Style (Panko-Breaded Pork Cutlet with Sweet Sauce)

Pork loin is pounded to an even thickness, breaded and fried twice, then sliced over shredded cabbage that has been crisped in cold water. The sweet cutlet sauce is poured over the top just before eating.

Prep 20min Cook 15min 2 servings

Desserts Medium

Churros with Chocolate Sauce

In Europe it is common to have churros dipped in chocolate sauce for breakfast. Here the sauce is dark chocolate and milk in equal amounts, melted over a double boiler until it coats a spoon. Out of the oil, the star-shaped ridges split and crisp, while escaping steam leaves the center a little hollow and chewy.

Prep 20min Cook 20min 4 servings

Grilled Medium

Korean Grilled Yellow Croaker

Yellow croaker is set on ancestral rite tables, but most days it is just a side next to rice and soup. It gets salt, a thin dusting of flour, and a pan over medium heat. Fish usually break because they are turned too early; wait until the underside browns and lets go of the pan on its own, then flip it in one move with two wide spatulas.

Prep 15min Cook 15min 2 servings

Soups Medium

Chicken and Dumplings

In the American South this is everyday home cooking: chicken stew with soft dumplings on top. The batter is spooned onto the broth and puffs up in the steam under the lid, so the dumplings come out light, closer to biscuit than to noodle. The thigh meat is pulled into shreds, so a spoonful gets chicken and dumpling together.

🏠 Everyday

Prep 20min Cook 35min 4 servings

Pancakes Easy

Korean Sweet Pumpkin Pancake

Steamed kabocha is mashed while hot, kneaded with glutinous rice flour and pressed into small flat rounds for the pan. A little sugar makes them closer to a snack than a side dish, and the rice flour gives the inside a chewy, rice-cake texture.

Prep 18min Cook 10min 2 servings

Steamed Medium

Hünkar beğendi

Whole eggplants roasted in the oven, rather than charred over an open flame, give this Turkish dish a silky, mild puree instead of a smoky one. The flesh is mashed into a butter-and-flour béchamel with aged cheddar and a pinch of nutmeg, then topped with lamb leg braised in tomato and Turkish red pepper paste.

Prep 35min Cook 70min 4 servings