Posted in Experiments, Recipes

Daikon Dumplings

Daikon Dumplings 01

These should probably be called ‘Pork and Daikon Dumplings’ since I am also including ground pork in the filling mix but you could, if desired, omit the pork and replace it with more daikon and perhaps some onion, or other non-meat ingredients.

Today’s recipe will be for a type of dumplings known as ‘Shui jiao’ (水餃), which translates as ‘water dumplings’ and are so called because they are boiled rather than steamed or fried. I am going to be using fresh daikon but a pickled variety could easily be used and, if you don’t have daikon greens available, you can substitute with spinach, cabbage, or even kale…  Continue reading “Daikon Dumplings”

Posted in Experiments

Experiment: Boiled Lamb Dumplings – 羊肉水餃


I love dumplings of all kinds and I decided to use some of the leftover lamb from our Easter dinner to make a nice little supper for me and the wife. I have had lamb dumplings at a few different restaurants, both boiled and fried, and I generally find them a little bland. Cumin really goes well with lamb so I thought I would add some to these ones for a little extra flavor…  Continue reading “Experiment: Boiled Lamb Dumplings – 羊肉水餃”

Posted in Book

Review: Chinese Snacks

By Huang Su-Huei

1985: Wei-Chuan Publishing  ISBN-13: 978-0941676113

Wei-Chuan Publishing has a number of publications devoted to snacks and light dishes and this is one of the better ones. It has a very good selection of ‘small-eats’ (小吃) but potential purchasers of the book will be well warned that many of the recipes are definitely not for novices…  Continue reading “Review: Chinese Snacks”