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🍽️ Crispy Dumplings with Radish and Spring Onion Filling

597 kcal · 30 min · 4 servings

Ingredients

• 400 g flour
• 1 tsp salt
• 1 pinch ground turmeric
• 2 egg yolks
• 500 g white radish
• 1 tsp salt
• 3 spring onions
• 1 pinch sugar
• white pepper (from the mill)
• 1 tbsp light soy sauce
• 1 tsp lime juice
• 2 tbsp sesame oil
• peanut oil (for frying)

Instructions

1. 1. Mix the flour with the salt and turmeric powder in a bowl.
2. 2. Add the egg yolks and knead the dough with 180 to 200 milliliters of lukewarm water until smooth.
3. 3. Shape the dough into a ball.
4. 4. Cover the dough ball with a hot, damp pot and let it rest for 30 minutes.
5. 5. Wash the radish under running water.
6. 6. Peel the radish and grate it finely.
7. 7. Mix the grated radish with the salt.
8. 8. Let the mixed mass stand for 10 minutes.
9. 9. Squeeze the liquid out of the radish well with your hands.
10. 10. Clean the spring onions and wash them.
11. 11. Cut the spring onions into very fine rings.
12. 12. Mix the spring onion rings with the squeezed radish.
13. 13. Season the filling with sugar, pepper, soy sauce, lime juice, and sesame oil.
14. 14. Lightly dust the work surface with flour.
15. 15. Roll out the dough on the floured surface to a thickness of 3 to 4 millimeters.
16. 16. Cut circles with a diameter of about 10 centimeters from the dough.
17. 17. Distribute the filling on the dough circles.
18. 18. Fold the dough edges over the filling to form a semicircle.
19. 19. Press the edges firmly together with the tines of a fork.
20. 20. Heat the peanut oil in a pot to 160 degrees Celsius.
21. 21. Fry the dumplings in batches in the hot oil.
22. 22. Cook the pockets for 4 to 6 minutes until they are golden brown.
23. 23. Remove the finished dumplings from the oil with a slotted spoon.
24. 24. Let the excess oil drip off on kitchen paper.
25. 25. Serve the dumplings immediately while warm.

Nutrition per serving

• kcal: 597
• Protein: 14 g · Fett/Fat: 25 g · Carbs: 78 g