Commonly used in Asian cooking Chinese Radishes have a crunchy texture with a sweet, mild flavor and a hint of pepper.
This recipe is packed with a refreshing, crunchy radish mix that is so flavorful then wrapped in a soft homemade dough and pan fried until golden brown. It makes for a great snack or a vegan dinner.
Ingredients
Filling
- 500g Chinese radish grate into thin strips
- 50 g shiitake mushrooms sliced
- 100g fried five spice tofu sliced
- 1 stalk green onion chopped
- 1 small carrot grated
- 1 tsp Chilli’s
- 1 tbsp garlic chopped
- 1 tsp ginger paste
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 tsp White pepper powder
- 1 tbsp Soy sauce
- 1 tbsp sesame oil
- 1/2 tbsp hoisin sauce
- 4 tbsp oil for cooking
Dough
- 300 g all purpose flour
- 150 ml boiling water
- 60 ml water
- 1/2 tsp salt
Serves: 6
Prep time: 50 minutes
Cooking time: 10 minutes
Method
- Blanch the radish in boiling water for 10 minutes, to get rid of the raw taste of radish. Then soak in cold water( let it cool). Squeeze out the water from the radish and place in a large mixing bowl.
- Add in, mushrooms, tofu, onions, chillies, carrot, garlics, ginger paste, salt, sugar and white pepper into the mixing bowl. Then heat up 2 tbsp of oil and splash it on top.
- Then add in soy sauce, sesame oil and hoisin sauce. Mix well combine and set aside.
- In an another mixing bowl, add in flour and salt. Then slowly add the boiling water by mixing the flour with chopsticks, follow by cold water. Mix till no more dry flour, then knead with hand till soft dough. Cover and rest the dough for 20 minutes. After 20 minutes, knead the flour another 2-3 minutes.
- Divide the dough into 6 equal pieces, cover with a kitchen towel and rest for 30 minutes.
- Take out one dough and fill with the radish fillings. Slowly wrap in the fillings and seal the top. Cook it on heated skillet for 2 minutes and flip to other side and cover, then cook for 2 minutes.
- Cook till the buns golden brown. Remove from the heat and serve warm.