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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.
source
34 Comments
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Your presentation is always impeccable. The mind will not be satisfied without seeing the khal.
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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.
The recipes you share on Khal would definitely become very famous if they were featured there. It would be a smart move for you to add them.
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Yummy looks delicious thanks again for sharing this with us God bless be safe take care.
Pretty much a gf wrapping, & just as tasty as ever
Any chicken or shrimp variations of these?
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!
this looks incredible
Looks wonderful, I'm going to try this. They look a bit like Cornish pasties! 👍
Awesome
I love very much your veg.cooking
I like your explanation
❤gracias que Rico!
u are the best!
Oh my goodness!! A lot of preparation! 😊 But it looks so delicious!
👍👍👍👍👍👍 Yummy, Yummy, Yummy , I want some in my tummy !!! Thank you Mandy. So very well presented and so talented. Michigan
I tried going to the printable version, it sends me to your products instead.
ONE TABLESPOON OF BIRDS-EYE CHILI???🥵🤯
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 😛 )
MANDYYYYYYY!!!!!!!!!!!!!!!!!!
Thank you for the nice recipe
A very generous dumpling. These would be perfect for my lunchbox all week long. Unless of course, they freeze well. Steam before, or after freeze; I wonder? Looks delicious.
Pork lard dregs are called port cracklins–a very popular snack in the US Southern states.
오~~맛있것다
Mandy, your dumpling and noodle recipes are always awesome, my favourites
Thanks Mandy. You seem to lose some weight. How are you doing with your arthritis?
My mom used to make something similar. She makes the zhong Shan version. I would eat at least a dozen in one sitting.
I saw the hakka woman selling vegetarian curry puff. So I now know its dumpling & not curry puff.
I will borrow the fillings for pau dumpling & fried spring roll.
That look delish😊
Can you explain the difference in light and dark soy sauce? And do I need both in my kitchen, really 🤔
Sure does look good.
i would like to take you out for lunch
Wow looks very appetizing