Healthy Dumplings with Daikon Wrappers
Ingredients
- ⅓ daikon radish
- ⅗ lb minced pork 260 grams
- 1 ½ cups shredded cabbage
- 2 shiitake mushrooms finely chopped
- 1-2 tbsp grated carrot
- 3 cloves garlic makes 2 ½ tbsp finely
- 1 knob ginger (approximately 1 inch) makes about 1 ¾ tbsp chopped
- 3 pinches salt
- ¾ tsp ground turmeric
- 2 pinches ground cumin (optional)
- 1 tsp soy sauce or gluten-free alternative
- 2 tsp sesame oil
Dipping Sauce
- 5 tsp soy sauce or gluten-free alternative
- 4 tsp rice vinegar oil
- dried red chilis a few pinches
Instructions
Advanced Prep
- Peel and slice daikon with a cabbage shredder (slicer) . If possible, wrap with paper towel. Store in refrigerator for a few days without a container or plastic bag so it dries out.
Prep
- Shred about ⅙ of a head of cabbage to make 1 ½ cups of shredded cabbage.
- Then finely chop the shredded cabbage with a knife. Put in mixing bowl.
- Peel and finely chop garlic, 1 knob of fresh ginger, and carrot. Add to mixing bowl.
- Add ⅗ lbs minced pork to bowl.
- Sprinkle turmeric powder, ground cumin, and salt on top.
- Season with freshly ground pepper. (about 6-7 twists of a pepper mill)
- Mix together all ingredients using your fingers.
- Finally, add soy sauce. Mix in with fingers. Let sit.
- Using your fingers, cover half of each circle of daikon.
- Fold each daikon wrap around the filling. The corners should snap so the two folds can stick together easily.
Cooking
- Turn on stove top to med-low heat.
- Add sesame oil to pan. Let oil pre-heat for about a minute.
- Add gyoza to the pan. Let cook until the bottom begins to brown.
- Cover with lid. Let steam until pork fillings are fully cooked (about 6-7 minutes).
- Remove lid. Let any moisture boil off. Carefully cook and turn gyoza with cooking chopsticks or a spatula until golden brown.
- Serve warm with dipping sauce.
Dipping Sauce
- Mix soy sauce, rice vinegar, and sliced dried red chilis
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