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Jumbo Size Hakka Radish Dumpling Recipe

Byamazingfoodstv


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These dumplings are also known as “Loh Pat Pan” in Hakkanese. Winter is the radish harvest season, so Hakka people typically make this dish on the winter solstice, an essential day aside from the Chinese lunar new year. Radish dumplings may sound unusual, but trust me; you’ll be hooked on the crunchy and flavorful radish as soon as you take a bite. The sun-dried shrimp and pork lard dregs give it an extra kick of deliciousness. These dumplings are generously sized, so two will satisfy you, but trust me, you’ll be reaching for more. 

INGREDIENTS (Makes 12 dumplings)
Make the Dumpling Dough
113g / 4oz of tapioca flour (Amazon Link –
283g / 10oz of rice flour (Amazon Link –
350g / 12.3oz of hot water
1/2 tsp of salt

Make the Filling
3 tbsp of pork lard or vegetable oil
170g / 5.3oz of ground pork 
2 shallots, diced
3 cloves garlic, diced
3 dried shiitake mushrooms, soaked and diced (Amazon Link –
3 tbsp of sun-dried baby shrimp (Amazon Link –
1/4 cup of lard dregs, minced
1/2 tsp of white pepper
1 tbsp of soy sauce (Amazon Link –
2 tsp of oyster sauce (Amazon Link –
1.5 tsp of dark soy sauce (Amazon Link –
85g / 2.5oz of tofu puff
454g / 1lb of daikon radish, shredded
1 tsp of salt to season the radish

For the Dipping Sauce
1 tbsp of diced cilantro
1 tbsp of diced scallion
1 tbsp of minced garlic
1 tbsp of diced Thai bird eye chilies
1.5 tbsp of hot oil
2 tbsp of soy sauce (Amazon Link –

Others
Banana leaves

Replacement tips:

Tofu puff (豆腐泡) is deep-fried tofu. If you don’t have access to buy them, deep fry some firm tofu over medium heat until golden brown and then thinly julienne it. 

Sundry baby shrimp (虾皮) has a strong umami taste and goes well with the daikon radish. I don’t know the replacement, but you can finely dice the same amount of Salami to provide a salty distinguish flavor. 

Pork lard dregs (猪油渣) is the by-product left after rendering the pork fat. The best replacement is crushed crispy bacon bits. 

Banana leaves (蕉叶) can be replaced by corn husks or parchment paper.

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34 Comments

  2. Your videos always make me so happy, it's like, "hey I can do that too!". They don't seem as daunting as many recipes out there and you explain so well how to do something, why you do it that way (like the absorbency of the fried tofu bits) and what alternative ingredients to use as not all of us have access to every ingredients. You show immense respect for your audience this way. Thank you.

  7. What a nice recipe! I wanted to thank you for your recipes that are so easy to follow for someone who is just starting to cook chinese dishes! This year for 端午節 I made Zongzi for my chinese teacher who had not eaten any for 30 years! She was so happy and without you I couldn't have done it! Thank you so much for making these videos!

  19. That looks yummy 🙂 I love your wok, by the way 🙂 It came to me in 4 days, and it's replaced the one I bought in an Asian supermarket that had a non-stick coating (which I destroyed by using high heat. The instructions and warnings were in Mandarin 😛 )

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