In a mixing bowl, combine sifted all-purpose flour, sesame oil, honey, and rice wine. Mix until a cohesive dough forms, then knead until smooth and elastic. Cover and let rest for 30 minutes.

Prepare the syrup by combining honey, water, and grated ginger in a saucepan. Heat until boiling, then simmer for 10 minutes until thickened. Set aside to cool.

Shape the rested dough into desired cookie forms, placing them on a parchment-lined tray.

Heat vegetable oil in a frying pan to 350°F. Fry the cookies in batches for 3-4 minutes until golden brown and crispy.

Immersed each hot cookie in the syrup, allowing them to soak for 2-3 hours or ideally overnight for best flavor absorption.

Serve warm or at room temperature for an enjoyable treat with friends or family.