Savory Dried Radish Greens Dumplings: Crispy Outside, Juicy Inside
Homemade Crispy Radish Greens Dumplings Recipe – Easy & Delicious
Enjoy these healthy and delicious pan-fried dumplings made with nutritious dried radish greens (siraegi), perfect for holidays or any special occasion. They offer a delightful crispy exterior and a moist, flavorful interior.
Dumpling Filling Ingredients
- 2 bundles dried radish greens (cooked and ready)
- 1 pack large dumpling wrappers
- 200g ground pork
- 2 stalks young garlic or 1/2 green onion
Dumpling Filling Seasoning
- 2 Tbsp minced garlic
- 1 Tbsp ginger syrup (or 1/2 tsp minced ginger + 1 tsp sugar)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp perilla seed powder (deulkkae garu)
- 2 Tbsp minced garlic
- 1 Tbsp ginger syrup (or 1/2 tsp minced ginger + 1 tsp sugar)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 Tbsp perilla seed powder (deulkkae garu)
Cooking Instructions
Step 1
Wash the young garlic (or green onion) thoroughly, then cut it in half lengthwise and finely chop it into small pieces, about 0.5cm thick. If using young garlic, its strong flavor means you can omit the fresh minced garlic. Green onion adds a milder aromatic flavor.
Step 2
Squeeze out any excess water from the cooked dried radish greens and chop them finely to a similar thickness as the young garlic. Finely chopped radish greens ensure a well-combined and even filling.
Step 3
In a large bowl, combine the chopped radish greens, young garlic (or green onion), and ground pork. Add the minced garlic, ginger syrup, red pepper flakes, oyster sauce, soy sauce, and perilla seed powder. Mix everything thoroughly by hand until well combined. The perilla seed powder is key for its nutty, savory flavor, so don’t skip it! If you don’t have ginger syrup, you can substitute it with a small amount of minced ginger and some cooking wine or sugar. Knead the mixture well to ensure all the seasonings are evenly distributed.
Step 4
Lightly moisten the edges of the dumpling wrappers with water. Place a generous amount of filling in the center of each wrapper. Fold the wrapper in half and press the edges firmly to seal, creating your desired dumpling shape. This recipe yields approximately 20 dumplings. Dumplings intended for soup can be steamed immediately or stored in an airtight container in the refrigerator.
Step 5
For pan-fried dumplings, heat a generous amount of cooking oil in a frying pan over medium heat. Place the dumplings flat-side down in the hot oil. Once the bottoms start to turn golden brown, add a tablespoon or two of water to the pan and immediately cover with a lid. Reduce the heat to low and steam the dumplings for about 5 minutes. Remove the lid and let any remaining moisture evaporate for a moment to achieve a perfectly crispy exterior.
Step 6
Prepare a dipping sauce. In a small bowl, whisk together soy sauce, vinegar, mirin (or cooking wine), toasted sesame seeds, and sesame oil. Serve the crispy pan-fried dumplings with this flavorful sauce.
