Pork and Shredded Radish Pie
The radish can also be salted for 1 hour and squeezed dry.
Story
Savory pan-fried pies filled with juicy pork and shredded daikon radish are a comforting staple of traditional Chinese cuisine. The secret to a perfect texture lies in drawing out the excess moisture from the radish before combining it with the flavorful meat filling.
Ingredients
White radish
Ground pork
Flour
Scallion and ginger
Soy sauce
Salt
Chicken powder
Sesame oil
Oyster sauce
Instructions
1
Step 1
Mix the flour with cold water to form a slightly soft dough, and let it rest for 30 minutes.
2
Step 2
Grate the radish into shreds.
3
Step 3
Blanch the shredded radish in boiling water for a moment. Remove and let cool slightly.
4
Step 4
Once slightly cooled, chop a few times with a knife. Squeeze out the excess water and set aside.
5
Step 5
Add scallions, ginger, soy sauce, salt, chicken bouillon, and oyster sauce to the ground pork.
6
Step 6
Stir the ground pork mixture until evenly combined.
7
Step 7
Add the squeezed shredded radish.
8
Step 8
Add sesame oil and mix well.
9
Step 9
Divide the rested dough into equal-sized dough balls.
10
Step 10
Take a dough ball, roll it into a round wrapper with a rolling pin, and add the filling.
11
Step 11
Shape it into a bun, seal the edges tightly, and pinch off any excess dough at the seal.
12
Step 12
Heat an electric griddle and add a little oil.
13
Step 13
Place the stuffed dough into the electric griddle with the seam facing up.
14
Step 14
Cover with a lid and pan-fry until both sides are golden brown.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
