Healthy Dumplings with Daikon Wrappers
A lighter take on classic gyoza. Daikon radish stands in for the wheat wrapper, keeping things low-carb and gluten-free. You still get that crisp, golden pan-fried bottom. Filled with pork (or your favorite lean protein), cabbage, garlic, ginger, and a bit of turmeric. Ready in about 30 minutes.
Ingredients
- ⅓ daikon radish
- ⅗ lb minced pork 260 grams
- 1 ½ cups shredded cabbage
- 2 shiitake mushrooms finely chopped
- 1-2 tablespoon grated carrot
- 3 cloves garlic makes 2 ½ tablespoon finely
- 1 knob ginger (approximately 1 inch) makes about 1 ¾ tablespoon chopped
- 3 pinches salt
- ¾ teaspoon ground turmeric
- 2 pinches ground cumin (optional)
- 1 teaspoon soy sauce or gluten-free alternative
- 2 teaspoon sesame oil
Dipping Sauce
- 5 teaspoon soy sauce or gluten-free alternative
- 4 teaspoon rice vinegar oil
- dried red chilis a few pinches
Instructions
Advanced Prep (daikon drying)
- Peel and slice daikon with a cabbage slicer. Wrap in paper towel and store in the fridge, a couple of days if you can, at least overnight if you're short on time. The slices should feel dry to the touch, that's the moisture you're getting rid of. You'll know it's ready when a slice folds cleanly at the bend without snapping.
Make the Fillings
- 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.
Wrap the Dumplings
- Using your fingers, cover half of each circle of daikon. Fold the wrap around the filling and press the edges together, they should hold firmly in place so the dumpling stays sealed shut.
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
Notes
- A good fold will snap, a firm, audible give as the edges meet and hold together. That's different from the daikon cracking or splitting apart, which usually means the slices were too thick or not dried enough.
- If your daikon splits instead of snapping, let it dry a bit longer next time, or slice it thinner.
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