Dumplings with Radish-Scallion Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 796 mg | (20 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 158 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 tsp salt
- 1 pinch dried Turmeric
- 2 egg yolks
- For the filling
- 500 grams white Daikon radish
- 1 tsp salt
- 3 scallions
- 1 pinch sugar
- white peppers (freshly ground)
- 1 Tbsp soy sauce
- 1 tsp Lime juice
- 2 Tbsps sesame oil
- Peanut oil (for frying)
Preparation steps
Combine flour, salt and turmeric in a bowl. Add yolks and 180–200 ml (approximately 1/3–1/4 cup) lukewarm water. Knead until dough is a smooth ball. Cover and let rest for 30 minutes in a warm place.
Meanwhile, rinse, peel and finely grate the radish. Mix with salt and let stand for 10 minutes, then drain the liquid.
Rinse scallions, trim and cut into very thin rings. Mix with the radish and season with sugar, pepper, soy sauce, lime juice and sesame oil.
Roll out dough on a lightly floured surface to 3 to 4 mm (approximately 1/4 inch) thick. Cut out circles of about 10 cm (approximately 4 inches) in diameter. Place filling on dough circles and close the dough to form semicircles. Press firmly to seal and press closed edges with a fork.
Heat peanut oil to 160°C (approximately 325°F) heat. Fry dumplings in batches until golden, 4 to 6 minutes.
Remove dumplings with a slotted spoon and drain on paper towels. Serve immediately.
