The Recipe!
Daikon Radish and Pork Bings
with an Orange Dipping Sauce
Liwen Chang, Nom Nom Taiwan
To make these radish bings vegetarian, replace the pork with mushrooms — just make sure to sauté them first to remove excess moisture. Skipping that step will wreck your texture. Once dry, fold them into the filling just like the pork.
Yield: About 22 bings
Prep Time: 15 min
Cook Time: 10 min
Ingredients:
Radish Bing Filling:
10 oz grated radish
10 oz ground meat (or cooked mushrooms)
3 tbsp soy sauce
1 tsp salt
1 tsp black pepper
½ tbsp sesame oil (optional)
½ tsp ginger powder
½ tsp chopped garlic
1 packet wonton skin
2 cups soybean or other high-heat oil for frying
Orange Dipping Sauce:
3 tbsp orange marmalade
2 tbsp mirin
1 tbsp soy sauce
Directions:
Peel and grate the radish.
Mix radish, ground meat (or mushrooms), and seasonings thoroughly.
Lay out one wonton skin, brush edges with water, add ½–1 tbsp of filling, and top with another wonton skin. Pat to flatten and seal edges firmly — sloppy sealing will ruin the fry.
Heat oil to 350°F and fry each bing for about 20 seconds per side, or until golden brown.
For the Sauce:
Add all ingredients to a saucepan and cook for about 1 minute until combined.