Food Everything+ Add
← All recipes

Daikon Potstickers

by ChihYu
appetizerChineselow-carbgluten-free
Yield: 4 servingsPrep: PT30MCook: PT10MTotal: PT40M
Source: https://iheartumami.com/jiaozi-chinese-potstickers/

Ingredients

produce
  • 3scallions(finely chopped)
  • 0.3 ozginger(finely chopped)
  • 20 ozdaikon radish(at least 3-inch / 7.5 cm diameter)
protein
  • 2/3 lbground chicken
pantry staple
  • 1–1 1/2 tsprice vinegar(or Chinese black vinegar)
  • avocado oil(or any neutral flavored oil)
  • 1 tbsplight soy sauce(or 1 1/2–2 tbsp coconut aminos, omit sugar below)
  • 1/2 tspsugar
  • 1/4 tsptoasted sesame oil
  • 1 tsptoasted sesame oil
  • 1/4 tspcoarse sea salt(plus more for sprinkling)
  • 1/8 tspground white pepper
  • 2 tspstarch(such as tapioca starch)

Instructions

  1. Lightly scrub the daikon and pat dry. Slice away the tip end, then use a vegetable peeler to remove the outer skin.
  2. Using a mandolin slicer, slice the daikon into thin rounds, about 1/16-inch (1.5 mm) thick.
  3. Arrange the slices in a single layer over two large sheet pans. Lightly sprinkle coarse sea salt over the top. Let them sit at room temperature for about 15 minutes.
  4. In a large mixing bowl, combine scallions, ginger, ground chicken, toasted sesame oil, coarse sea salt, ground white pepper, and starch.
  5. Stir the mixture in one direction until it turns into a sticky paste, about 1-2 minutes. Cover and refrigerate until ready to use.
  6. Pat the daikon slices dry with paper towels. There should be no visible water droplets on the surface.
  7. Place one daikon slice on your work surface. Add about 1 teaspoon of filling to the center.
  8. Use the back of the spoon to gently spread the filling, leaving a clean border around the edge.
  9. Fold the wrapper in half into a half-moon shape. Press the center edge to seal using your thumb and index finger.
  10. If needed, use the spoon to gently tuck the filling inward and refine the shape.
  11. Place the finished potsticker on a large plate and repeat until all the daikon slices are used.
  12. Heat a non-stick skillet or well-seasoned cast-iron pan over medium heat until hot. Add 1 tbsp oil.
  13. Arrange the potstickers in a single layer with a little space between each one. Pan-fry for 2 minutes, untouched.
  14. Carefully add 1/2 tablespoon water, cover the pan, and reduce the heat to medium-low. Steam for 2-2 1/2 minutes.
  15. Uncover the pan and cook for 1 more minute to evaporate excess moisture.
  16. Turn off the heat. Carefully transfer the potstickers to a serving plate, seared side up.
  17. Serve right away with dumpling dipping sauce on the side.