As part of ENN's special edition on international culture at Elon, we're showcasing recipes from around the globe.

Preheat oven to 400 degrees.

In a large bowl, mix flour, baking powder and salt.

Cut butter into small chunks and add to flour mixture using hands to make a crumbly texture.

In a measuring cup, beat one egg. Add milk until the mixture equals ¾ of a cup.

Slowly add the egg mixture to the dry ingredients while mixing.

Fold in dried fruit.

Sprinkle flour on a flat surface and flatten dough until it is 1-1 ½ inches thick.

Cut 2 ½ wide rounds and place on a greased cookie sheet.

Bake for 15 minutes or until golden brown. Best served with a hot drink and honey, jam or butter. 

In a large bowl, combine tofu, cabbage, carrots, mushrooms, basil, garlic, ginger and soy sauce. Mix well.

To form the dumplings, place the dumpling wrapper in one hand and spoon in the filling with the other. Use water to wet the edges of the wrapper and fold together two corners, pressing the sides together to make a triangle shape.

Heat vegetable oil in a frying pan and place dumpling evenly. Turn every few minutes until golden brown on both sides.

Serve fresh with soy sauce, sweet chili sauce and basil for garnish.

Peel plantains and cut them diagonally about ½ inch thick.

Heat oil in a frying pan, covering the pan completely.

Place plantains in frying pan, flipping every few minutes until both sides are brown.

Add salt to taste.