Baked Daikon Pastries - Luo buo si bing 蘿蔔絲餅

Baked Daikon Pastries - Luo buo si bing 蘿蔔絲餅

Makes about 10

Filling:

• one medium sized daikon
• green onions
• dried shrimps (or bacon)
• salt and pepper

dough part one:

• 3/4c flour
• 4TBS oil
• 4TBS water

dough part two:

• 2/3c flour
• 3TBS oil
• pinch of salt

Grate daikon, salt, let sit and squeeze out excess water.

Slice green onions
Soak shrimps in water to soften and finely chop

Briefly stir-fry shrimp until aromatic

Mix daikon, green onions, shrimp, more salt if needed, and pepper

Make the two doughs by just mixing all the ingredients together.
Separate each dough into 10 pieces
wrap the doughier one around the oilier one, creating a ball

Flatten and roll up

Flatten again, and roll up in other direction (we're creating a flaky pastry!)
Flatten one more time, and create a circle

Enclose filling

so cute!

Brush with egg wash and sprinkle sesame seeds on top
375 degrees F, 25 minutes or until golden brown!

Enjoy!

Dumplings

Dumplings  - Today's recipe

When cooked in water: shui jiao

Or when Pan Fried = Jiao zi

Ingredients:

-Meat of choice (tofu works too)

-Shrimp  -deveined and chopped

-Chinese chives (grows very well here! Or something aromatic)

-Chinese cabbage - blanched, chopped and squeezed 

-Carrots - shredded 

-ginger - generous and grated

-soy sauce

-wrappers - store-bought, or handmake (Never have made gluten-free, but if you do, let me know how it goes!!)

1. Mix meat, ginger, soy sauce, and water (or excess water squeezed from chopped blanched cabbage) in one direction until sticky

2. Add chopped vegetables - Chinese chives, blanched cabbage, shredded carrots...

3. Wrap like this, or whatever works - as long as it's well enclosed 

Shui Jiao: 4. Add dumplings to boiling water. Medium heat. When water comes back up to boil, add ~ 1 cup of water. Do this 2x total. Total cooking time ~10min. 

OR-

Pan Fried: 4. Fill well-oiled pan up with dumplings. Add ~ 1 cup of water. Cover. Let all the water evaporate, and then cook a bit longer until bottom browns nicely. 

5. Dipping sauce: Some combo of sliced garlic, soy sauce,  rice vinegar, and sesame oil

...and Siracha on the side 

Enjoy :D

Daikon Congee

Tried making the daikon rice cake "luo buo gao" with Bob's rice flour, and unfortunately the texture wasn't quite the same. No worries -  turn it into daikon congee! Just add water :)