Main ingredients 🥩
radishground porkdried shiitake mushroomsbarley shrimpglutinous rice flourpotato starchall-purpose flour
Lee Yeon-bok's Radish Dumplings
A savory, chewy Chinese-style radish dumpling recipe using leftover kimchi cabbage after harvest season.
🙋 Recommended for
- ⭐ Those looking for a creative recipe to use up leftover radish after kimchi-making
- ⭐ Home cooks who want to easily recreate authentic Chinese dim sum flavors
Ingredients needed 🛒2 servings
- 1 small radish
- 150g ground pork
- a small amount of rehydrated dried shiitake mushrooms
- 1 handful barley shrimp
- 7 tablespoons glutinous rice flour
- 2 tablespoons potato starch
- 1 tablespoon all-purpose flour
- 1 tablespoon sugar
- a pinch of black pepper
- 2 tablespoons sesame oil
- a little vegetable oil
Recipe 🍳
- Slice the small radish very thinly, either into matchsticks or thin strips.
- Sauté 150g of ground pork in a pan without oil to remove any raw odor.
- Add the rehydrated dried shiitake mushrooms and barley shrimp to the sautéed pork and lightly stir-fry together.
- Transfer the mixture to the sliced radish and add 7 tablespoons glutinous rice flour, 2 tablespoons potato starch, 1 tablespoon all-purpose flour, 1 tablespoon sugar, and a pinch of black pepper.
- Add 2 tablespoons sesame oil and mix thoroughly, using only the natural moisture from the radish to bind the dry ingredients—no additional water needed.
- Spread the radish dumpling mixture evenly onto a tray that has been lightly brushed with vegetable oil.
- Steam in a steamer over boiling water for 15 minutes.
- Let the steamed dumplings cool at room temperature until they are firm enough to handle comfortably.
- Cut the cooled dumplings into bite-sized pieces and pan-fry them in a greased pan until the outer surface turns golden brown and crisp.
- Thinly slice the radish and sauté ground pork, shiitake mushrooms, and barley shrimp.
- Mix the radish and sautéed ingredients with flour-based ingredients and sesame oil, binding everything without adding water.
- Place the mixture on an oiled tray and steam for 15 minutes.
- Cut the cooled dumplings into desired sizes and pan-fry until golden and crispy.
Cooking tips 💡
- The key to success is forming the dough using only the radish’s natural moisture—never add water.
- Allow the steamed dumplings to cool completely at room temperature before slicing; this ensures clean, neat cuts without crumbling.
- Instead of pan-frying, you can achieve a crispy texture using an air fryer.
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