Yuzu-Glazed Crystal Dumplings

Instructions

1. 1

   In a small bowl, combine the pickled daikon radish, minced fresh ginger, and finely chopped scallion. Set aside.

   ~5 min
2. 2

   In a medium saucepan, bring 180 ml of water with 0.5 teaspoon of salt to a rolling boil.

   ~5 min
3. 3

   In a large bowl, place 100 g of tapioca starch. Gradually pour the boiling water over the starch while whisking vigorously until a translucent dough forms.

   ~2 min
4. 4

   Let the dough cool for about 5 minutes until it's manageable to handle. Knead it gently on a lightly floured surface for 2-3 minutes until smooth.

   ~5 min
5. 5

   Divide the dough into 8 equal portions. Flatten each portion into a small disc.

   ~3 min
6. 6

   Place about 1 teaspoon of the daikon filling into the center of each dough disc. Fold the dough over to enclose the filling, creating a half-moon shape. Pinch the edges to seal securely.

   ~10 min
7. 7

   Prepare your steamer by bringing water to a boil in a pot. Line the steamer basket with parchment paper or cabbage leaves.

   ~5 min
8. 8

   Place the dumplings in the steamer basket, ensuring they don't touch each other. Steam for 10-12 minutes, or until the dumplings are translucent and the filling is heated through.

   ~12 min
9. 9

   While the dumplings are steaming, prepare the glaze. In a small bowl, whisk together 30 ml of yuzu juice, 15 g of sugar, and 1 tablespoon of vegetable oil until well combined.

   ~2 min
10. 10

    Once steamed, arrange the dumplings on a serving plate. Drizzle generously with the yuzu glaze.

    ~1 min