Lim Sung-geun's Radish Dumplings
Chewy and healthy unique dumplings made by rolling radish strips and mashed tofu with crab roe in potato starch, without using wheat flour dough
Ingredients needed 3 servings
Recipe
Cooking tips
- Do not squeeze the radish too tightly, as this may remove too much moisture, causing the starch coating to fail to adhere properly—leave a slight moist texture.
- Always use a cloth that has been soaked in water and wrung out before placing it in the steamer to prevent the dumplings from sticking after cooking.
- You can substitute crab roe with 50g of chopped bacon, though adjust the amount carefully as bacon can be salty.
Recommended for
- People who find wheat flour dumpling skins heavy and prefer lighter, easier-to-digest dumplings.
- Families looking for a simple, fun, and healthy snack to make together with children.
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