Dim Sum Shredded Turnip/Radish Puff

Course: Dim Sum

Cuisine: Chinese

Prep Time: 1 30

Cook Time: 15

Total Time: 1 45

Servings: pieces

Calories: 235kcal

Author: Marvellina

Crispy and flaky Chinese-style pastry filled with delicious savory shredded radish/turnip filling. This is one of the popular items on the dim sum menu you can certainly make at home.

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US Customary - Metric

Ingredients

For the filling:

300 gr peeled radish
20 gr dried shrimp soak in warm water until softened
2 thick-sliced bacon diced
1 tsp salt
1 tsp sugar
½ tsp ground white pepper
1 tsp soy sauce
1 tsp oyster sauce
1 Tbsp chicken stock

To thicken:

1 tsp tapioca flour
1 Tbsp water

Water dough:

160 gr all-purpose flour plus more for dusting
35 gr icing sugar
80 gr water
45 gr butter (softened)

Oil dough:

140 gr cake flour
70 gr butter (softened)

Instructions

Cook the filling:

Cut the radish into thin strips. Finely chop the soaked dried shrimp. Dice the bacon into little pieces
Preheat a large wok/pan. Add 2 Tbsp cooking oil. Add the dried shrimp and diced bacon and stir fry until fragrant, about 2-3 minutes. Add the shredded radish along with the seasonings. Cook until the radish is soft but not mushy. Add the tapioca starch slurry and continue to stir fry until mixture is no longer wet. Have a taste and adjust to your preference. Set aside to cool down. You can also make this the day before and keep it in the fridge until you are ready to use them

Make the dough:

Combine all ingredients for water dough in a mixing bowl. Mix into a rough dough. Cover and let it rest for 15 minutes
Meanwhile, prepare the oil dough. Mix all the ingredients and knead them into a soft dough. Wrap with a cling wrap to prevent it from drying out
Go back to the water dough and give it a few knead. The dough should be smooth now. Wrap with a cling wrap and put this and the oil dough in the fridge for one hour

Laminating the dough:

Get the dough out from the fridge. Lightly dust your work surface with some flour. Take the water dough out and flatten slightly with your palm and then use a rolling pin to roll out from the center and out to form a rectangle about 12 x 14 inches, just a rough estimation. Then roll out the oil dough about 5 x 5 inches. Put this on top of the water dough. Fold the water dough over to form a package
Then roll out this package again into a rectangle about 12 x 14 inches. If you feel some resistance, rest the dough for 10-15 minutes and then try to roll again. Then fold 1/3 of the dough over from the left, and fold 1/3 of the dough from the right. Now you have a long rectangle. Rotate 90 degrees and roll it out again into 12 x 14 inches rectangle. Rest the dough as needed if it fights you back
Dust your work surface as needed to prevent sticking. Fold 1/3 of the dough from the right and another 1/3 from the left. Roll the dough out to 12 x 30 inches. The dough should be about 1/8 inch thick. Brush the surface of the dough with some water. Then roll up tightly from the short side to form log. Pinch the seam to seal. Place the seam side down on the counter. Use a serrated knife to cut into 5 equal pieces. Then cut each piece into half again on the long side, the layers should run parallel to your knife. Cover the dough to prevent them from drying out

Fill the dough:

Take one dough at a time. Roll the dough out into about 4-5 inch circle (it doesn't have to be exactly a circle). Scoop about 1 -2 Tbsp of the filling to the center of the dough. When you gather the side to enclose the dough, make sure the pattern of the laminated layers runs vertically (look at the toothpick in the photo). Pinch to seal the dough. You want to make sure they seal well or the filling will leak out when you fry them. Use a kitchen shears to trim off the excess edges so it looks neater. Really pinch the seam to seal one more time. Then place the seam side down and tap it on the counter a few times so the bottom is slightly flattened so it can "sit" properly. Repeat with the rest of the dough and filling

Frying:

The oil temperature is very crucial. If it's too hot, the pattern won't appear after frying. Preheat about 3 inches of oil in a medium-size heavy-bottom pan/pot over low-medium heat. When you put your hand over to feel the heat of the oil, it should just feel warm. If you put a skewer in, there should NOT be any bubbles around it. If there are bubbles, the oil is too hot. Lower the heat first and wait
Put the radish puff in, there shouldn't be any bubbles at this point.After about 3-4 minutes you will start seeing tiny bubbles start to form, you can up the heat a little bit to medium to let the oil gradually heats up. When the radish puff starts to turn slightly pale golden brown, up the heat a bit more so that they fry into nice golden brown. Remove from the heat to an absorbent paper towel. Repeat with the rest and remember to start with warm oil, not hot!! You may have to wait for the oil to cool down to just warm before frying the next batch
Serve while they are warm

Nutrition