Lim Sung-geun's Radish Dumplings

Name: Lim Sung-geun's Radish Dumplings
Cook time: 25 min
Total time: 25 min
Yield: 3 servings
Cuisine: Korean
Ingredients: blue part of radish 400g; salt 0.5 tablespoon; sugar 0.5 tablespoon; tofu 0.5 block; crab roe 5 pieces; potato starch or cornstarch 2 tablespoons (for dough); potato starch as needed (for rolling); jujube a little (garnish)

Chewy and healthy unique dumplings made by rolling radish strips and mashed tofu with crab roe in potato starch, without using wheat flour dough

🙋 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

25 min Difficulty Normal Noodles & bunsik

Main ingredients 🥩

radishtofucrab roepotato starchjujube

Tags 🏷️

radish recipe no wheat flour unique dumplings

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

blue part of radish 400g
salt 0.5 tablespoon
sugar 0.5 tablespoon
tofu 0.5 block
crab roe 5 pieces
potato starch or cornstarch 2 tablespoons (for dough)
potato starch as needed (for rolling)
jujube a little (garnish)

Recipe 🍳

Select the bluish, sweet, and crisp upper portion of the radish and finely slice it with a fine grater.
Add salt 0.5 tablespoon and sugar 0.5 tablespoon to the sliced radish, toss gently for 1–2 minutes to brine, then lightly squeeze out the released moisture with your hands.
Mash half a block of tofu with the back of a knife or your hands, and finely tear the 5 crab roe pieces into strands.
In a bowl, combine the brined radish, mashed tofu, and torn crab roe. Add 2 tablespoons of potato starch for the dough and mix thoroughly while kneading to form the filling.
Take an appropriate amount of filling and roll it between both palms to shape into round, ball-like dumplings.
Place a generous layer of potato starch on a wide tray, then roll the dumpling balls to evenly coat the surface with starch. Due to the moisture from the filling, the starch will quickly become translucent.
Once steam rises in the steamer, place a damp cloth on the bottom, put the dumplings on top, cover, and steam for 10 minutes.
Remove seeds from the jujube, roll them tightly, slice thinly into flower-shaped garnishes, and place on top of the cooked dumplings. Serve with a dash of soy sauce.

Slice radish finely, brine with salt and sugar, then lightly squeeze out moisture.
Mash tofu and tear crab roe; mix with radish, 2 tablespoons starch, and form the filling.
Shape the filling into bite-sized balls and roll in potato starch.
Steam on a damp cloth in a steamer once steam rises, for 10 minutes.

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.