RCI-BR.005.0080

Bow Ties

Origin: American Chinese SnacksPeriod: Traditional

Bow Ties are a category of fried or baked dough confections shaped into a distinctive bow tie or butterfly form, typically achieved by cutting strips of dough and pulling one end through a central slit before cooking. In the American Chinese culinary tradition, these treats are often lightly sweetened, deep-fried, and dusted with powdered sugar, bearing close resemblance to Chinese New Year pastries such as 'sachima' or fried dough ribbons found across various Asian diaspora communities in the United States. They are characterized by their crisp, airy texture and subtly sweet flavor profile, making them a popular festive snack. The classification as a drop cookie-adjacent item reflects their informal, home-style preparation method rather than a strict technical definition.

Cultural Significance

Bow Ties occupy a meaningful place in American Chinese community food traditions, often prepared during Lunar New Year celebrations and family gatherings as symbols of good fortune and festive abundance. Their presence in American Chinese home cooking reflects the adaptive culinary creativity of immigrant communities who blended traditional frying techniques with locally available ingredients and tastes. The precise historical lineage of this specific recipe form remains incompletely documented, making it a subject of ongoing interest for food historians studying diaspora foodways.

Recipe

RCI-BR.005.0080.001 — Bow Ties
gluten-free
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultybeginner

Ingredients

  • egg roll wrappers (4½ inches by 5½ inches - each wrapper makes 2 bow ties)
    1 package

Method

1
In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of sugar, and a pinch of salt. Create a well in the center and add 2 beaten eggs, 2 tablespoons of melted butter, and 3 tablespoons of milk, then mix until a smooth, firm dough forms.
10 minutes
2
Turn the dough out onto a lightly floured surface and knead gently until smooth and elastic. Wrap the dough in plastic wrap and allow it to rest at room temperature.
15 minutes
3
On a floured surface, roll the dough out to approximately 1/8-inch thickness using a rolling pin. Use a sharp knife or pastry wheel to cut the dough into rectangles approximately 2 inches wide by 4 inches long.
10 minutes
4
Cut a 1-inch slit lengthwise through the center of each rectangle. Gently pull one end of the dough strip through the center slit and pull it through to form a bow tie or butterfly shape.
10 minutes
5
In a deep heavy-bottomed pot or wok, heat 2 to 3 inches of vegetable oil to 350°F (175°C), checking the temperature with a thermometer for accuracy.
8 minutes
6
Working in small batches, carefully lower the bow ties into the hot oil and fry, turning once, until they are golden and crisp on both sides. Avoid overcrowding the pot to maintain oil temperature.
3 minutes
7
Remove the fried bow ties with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.
2 minutes
8
While still warm, dust the bow ties generously with powdered sugar or drizzle with honey, and serve at room temperature as a snack or dessert.
3 minutes

What Makes This Variant Distinct

  • Original variant

Cuisines

Defining Characteristics

  • Deep-fried dough
  • Powdered sugar dusted
  • Crisp and airy
  • Lunar New Year treat
  • Egg roll wrapper based
  • American Chinese tradition

Also Known As

  • Fried Bow Ties
  • Chinese Bow Tie Cookies
  • Butterfly Cookies
  • Fried Dough Bows
  • 蝴蝶酥 (Húdié Sū)

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