Frozen radish cake, also known as radish dumpling or radish turnover, is a traditional snack in Shanghai, China. It is crunchy on the outside and soft on the inside, filled with the flavors of savory radish and spiced with delicate herbs. This article will guide you through the process of cooking frozen radish cake step-by-step, ensuring you achieve the perfect balance of texture and taste.
Ingredients and Equipment
Ingredients:
- Frozen radish cake dough (available in Asian supermarkets)
- Fresh radish (or canned radish if fresh is not available)
- Pork (ground or finely chopped)
- Green onions
- Garlic
- Ginger
- Soy sauce
- Sesame oil
- White pepper
- Salt
- Cooking oil (for frying)
Equipment:
- Frying pan or wok
- Spatula
- Grater (for radish)
- Knife and chopping board
- Mixing bowls
- Strainer (optional, for removing excess water from radish)
Preparation
Preparing the Radish
Grating the Radish: Begin by grating the fresh radish. If you are using canned radish, simply drain and chop it finely. Grating allows the radish to release its natural juices, which will be used in the filling.
Removing Excess Water: If using fresh radish, place the grated radish in a strainer and let it sit for about 10 minutes to drain off excess moisture. Squeeze the radish lightly to remove as much water as possible. This will prevent the filling from being too watery.
Preparing the Filling
Cooking the Pork: In a hot pan, add a little oil and cook the ground pork until it turns brown and crispy. Break it up with a spatula to ensure even cooking.
Adding Aromatics: Add finely chopped garlic, ginger, and green onions to the pan. Stir-fry for a minute until fragrant.
Combining Ingredients: Add the grated radish to the pan. Mix well with the pork and aromatics. Season with soy sauce, sesame oil, white pepper, and salt to taste. Cook for another 3-4 minutes, stirring occasionally, until the radish is tender and the flavors have blended.
Preparing the Dough
Thawing the Dough: If you are using frozen radish cake dough, let it thaw in the refrigerator overnight or at room temperature for a few hours until it becomes pliable.
Rolling Out the Dough: Divide the dough into small portions. Roll each portion into a thin circle using a rolling pin. This will be the wrapper for the filling.
Cooking the Radish Cake
Filling the Dough
Place a spoonful of the prepared radish filling in the center of each dough circle. Be careful not to overfill, as the dough needs to seal properly.
Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal tightly. You can create a decorative pattern by pinching the edges in a floral or pleated design.
Frying the Radish Cake
Heat a sufficient amount of oil in a frying pan or wok over medium-high heat. The oil should be deep enough to submerge the radish cakes halfway.
Once the oil is hot, carefully place the radish cakes in the pan. Fry them in batches to avoid overcrowding.
Fry for about 2-3 minutes on each side, or until golden brown and crispy. Use a spatula to flip the cakes gently, ensuring they do not break apart.
Remove the radish cakes from the oil and place them on a plate lined with paper towels to drain excess oil.
Serving and Enjoying
Garnishing
Optionally, you can garnish the radish cakes with chopped green onions or sesame seeds for an extra touch of flavor and presentation.
Serving
Serve the radish cakes hot or warm. They can be enjoyed as a standalone snack or paired with a dipping sauce such as soy sauce, chili sauce, or a vinegar-based sauce.
Storage
If you have leftover radish cakes, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven at a low temperature until crispy.
Tips for Perfect Radish Cake
Controlling Moisture
The key to a successful radish cake is managing the moisture content in the filling. Grating the radish and letting it sit to drain ensures that the filling is not too wet, which can make the dough soggy.
Sealing the Dough
Make sure the dough is sealed tightly around the filling to prevent it from leaking out during frying. A properly sealed dough also helps the radish cake hold its shape.
Oil Temperature
Maintaining the correct oil temperature is crucial for achieving a crispy exterior. Too low a temperature will result in soggy cakes, while too high a temperature can burn the exterior before the interior is cooked.
Flavor Balance
Season the filling to taste, balancing the savory pork with the sweetness of the radish and the aromatic spices. A touch of sesame oil adds depth to the flavor.
Conclusion
Cooking frozen radish cake may seem like a daunting task, but with the right ingredients, equipment, and step-by-step guidance, you can achieve delicious and authentic results. The process of preparing the filling, rolling out the dough, and frying the cakes not only brings out the best in the ingredients but also creates a delightful cooking experience.
Frozen radish cake is a delightful fusion of textures and flavors, combining the crunch of the fried dough with the soft, savory filling. Whether enjoyed as a snack or part of a meal, it offers a taste of traditional Shanghai cuisine that is sure to delight your palate.
By following this recipe, you can bring the warmth and flavor of Shanghai’s streets into your kitchen, enjoying the satisfaction of homemade radish cakes that are just as good as those from the best street vendors. Happy cooking!
Related Topics:
