Crispy Pickled Radish Pork Dumplings
Crispy Pickled Radish Pork Dumplings are golden-brown, pan-fried dumplings filled with juicy pork and tangy pickled radish. With a perfect balance of crispy texture and savory flavors, this Asian-inspired dish makes a delicious appetizer, snack, or side. Try this easy-to-make dumpling recipe today!
Crispy Pickled Radish Pork Dumplings are a unique and flavorful twist on traditional dumplings. These golden-brown delights feature tangy pickled radish, which adds a refreshing crunch, perfectly complementing the savory and juicy pork filling. The dumplings are lightly coated in frying powder, dipped in egg, and pan-fried to crispy perfection, creating a satisfying contrast of textures. Whether served as a snack, appetizer, or side dish, these dumplings offer a delightful balance of rich, umami flavors with a subtle hint of sweetness and spice. Perfect for any occasion, they’re sure to impress
Ingredients
- 13 pickled radishes
- 3 eggs
- 2 pinches salt
- Frying powder (as needed)
- 300g ground pork
- 100g green onion, finely chopped
- 28g (4 tablespoons) soy sauce
- 8g (0.8 tablespoons) sugar (allulose can be used as a substitute)
- 10g (1 tablespoon) oyster sauce
- 9g (1.5 tablespoons) vegetable cooking oil
- 9g (1.5 tablespoons) cooking wine
- 1g (0.5 teaspoon) ginger powder
Nutritional Information
- Calories: 320
- Protein: 18g
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 2g
- Sodium: 850mg
- Cholesterol: 140mg
Directions
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Finely chop the green onions. Rinse the pickled radishes 2-3 times with water to reduce their sourness, then squeeze out excess moisture. In a bowl, crack the eggs, add 3 pinches of salt, and whisk well.
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In another bowl, combine the ground pork, chopped green onions, soy sauce, sugar, cooking wine, ginger powder, oyster sauce, and vegetable cooking oil. Stir the mixture in one direction using chopsticks until it becomes sticky and well combined. This helps achieve a smooth, cohesive filling.
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Lightly coat one side of each pickled radish with frying powder. Place a spoonful of the prepared pork filling onto the radish and fold it in half to form a half-moon shape. Ensure the outer surface and edges are generously coated with frying powder to prevent juices from leaking out during cooking.
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Heat a pan over medium-low heat and add a generous amount of cooking oil. Dip each prepared dumpling into the beaten egg, ensuring a full coating, then carefully place it into the pan. Fry until both sides turn golden brown.
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