CRUSTY RADISH DUMPLINGS FOR MY DUMPLING

Ingredients

RADISH AND PORK DUMPLINGS:
• 2 1/2 cups (290 grams) coarsely shredded daikon, or yellow zucchini
• 17.6 oz (500 grams) fatty ground pork (about 20% fat)
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp ground white pepper
• 1 tsp grated ginger
• 1/2 tsp salt
• 1/4 tsp light brown sugar
• 3 tbsp best chicken stock you've got
• 50~60 dumpling wrappers
DUMPLING CRUST:
• 1/2 cup all-purose flour
• 1 tsp ground white pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
DIPPING SAUCE:
• 2 tbsp soy sauce
• 2 tbsp balsamic vinegar
• 2 tbsp Sriracha sauce
• 1 tbsp toasted sesame oil
• 2 smashed garlic

Instructions

1. TO MAKE THE RADISH AND PORK DUMPLINGS: Trim off both ends of the daikon and peel the fibrous skins off until you see tender flesh (no need to do this if using yellow zucchini), then grate through the coarsest holes in your grater. You'll need about 2 1/2 cups. Squeeze the grated daikon or zucchini with your hands to get rid of any excess liquid, then add to a large bowl along with ground pork, soy sauce, toasted sesame oil, ground white pepper, grated ginger, salt and light brown sugar. Mix and "knead" with your hands for a couple min, until the mixture is sticky and paste-like. Now add the best chicken stock you've got, 1 tbsp at a time, and work the stock into the mixture thoroughly for 1 min before adding the next.
2. Smear a generous amount of filling in the centre of a dumpling wrapper. Dab a bit of water along the edges, then close and seal it into a half-moon shape. Then bend the half-moon from the bottom to bring both tips together, and pinch tightly together with a bit of water. Set aside on a floured tray and repeat with the rest. If not cooking immediately, you can now freeze the dumplings on the tray, and move the into a bag once hardened.
3. MAKE THE DIPPING SAUCE: Mix soy sauce, balsamic vinegar, sriracha sauce, sesame oil and smashed garlic together. Best to let sit for an hour or so.
4. TO COOK THE DUMPLINGS: Whisk together all-purpose flour, white pepper, cayenne pepper and salt together, then set aside. In a small or large non-stick skillet, add enough canola oil to thinly coat the bottom, and set over medium heat (don't use high heat). Sprinkle an even and thin layer of the flour-mixture over the skillet (it would be like generously dusting a working surface), then arrange the dumplings in the skillet with about 1"(3 cm) of space in between each. Add enough water until it reaches about 0.5 cm (a little less than 1/4") deep, then put the lid on. Once the water boils, you'll hear it bubble, then the bubbling sound will subside, signalling that the water has evaporated. Then give it another min. Now, this is the time when you can open the lid and check the crust. If it isn't golden browned and crispy yet, put the lid back on and give it some more time.
5. Once the crust is ready, invert the dumplings with the crust onto a plate. Serve immediately with the dipping sauce.

Notes