Veal & Radish Dumplings


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1 lb ground Ontario veal
1 cup coarsely grated daikon radish, densely packed
1/2 cup green onions, thinly sliced with 1 tbsp reserved for garnish
1/4 tsp white pepper
A generous pinch of five spice
1/2 tsp minced ginger
1 tsp minced garlic
1 heaping tbsp oyster sauce
1 tsp salt
2 tbsp light soy sauce, divided
1 packet of dumpling wrappers
½ cup of water in a small bowl
1 tsp grapeseed oil or vegetable oil
1 tbsp black vinegar aka Chinkiang vinegar
1-2 tbsp chili oil or chili crisp



Begin by making the dumpling filling. In a large bowl, combine the veal, daikon radish, green onions, white pepper, five spice, ginger, garlic, oyster sauce, salt and 1 tbsp of light soy sauce. Mix well and set aside.

Place a dumpling wrapper in the palm of your hand, with the less floury side facing up. Dip the tip of your index finger into the bowl of water and wet only the perimeter of the dumpling wrapper (this is what seals your dumpling closed). While preparing each dumpling, keep the remaining wrappers in its packaging or cover with a slightly damp kitchen towel. This keeps the wrappers from drying out and cracking.

Using a butter spreader, chopsticks or a small spoon, scoop about 1 tbsp of dumpling filling onto the centre of your dumpling wrapper. Fold the dumpling wrapper in half into a semi-circle and press the edges firmly together to seal it. Holding the dumpling by the top of the seams, place it onto a plate or a tray, this naturally flattens the bottom, and creates a classic dumpling shape. Make sure the dumplings are not touching or they will stick together. Cover them with a towel to keep them moist until ready to cook.

Optional: Wet the two corners of the dumpling and pinch them together like arms hugging to form a tortellini shape.

Bring a large pot of water to a boil and add 1 tsp of vegetable oil. In small batches carefully slide the dumplings into the boiling water and give them a stir to keep them separated. Once they float to the top, they are fully cooked. Scoop your dumplings out of the water with a strainer so you can keep the boiling water for the next batch.

To make the dipping sauce, add 1 tbsp light soy sauce and 1 tbsp Chinkiang vinegar. If you require more dipping sauce, just remember the 1:1 ratio. For a flavourful kick, add in your favourite chili oil or chili crisp to your own tastes
Optional: For a more beautiful presentation, put a single layer of dumplings onto a plate, drizzle with the soy sauce and vinegar mixture and then drizzle the chili oil on top and garnish with the remaining green onions.


Dumplings can be frozen and enjoyed at a later date. Freeze in a single layer, making sure they are not touching. Once frozen, they can be transferred to a Ziploc bag. Dumplings can be cooked straight from frozen. Do not thaw them as they will stick together.

The yield of dumplings can vary depending on the size of your wrappers and how much you fill them. If you find yourself with extra dumpling filling, form little patties with your hands, pan fry until cooked and enjoy!

Source: Cindy Chan (hungrycindy)