Winter Solstice Radish Dumplings

Wash the pork back fat, drain well, cut into small pieces, and render the fat in a pan.

I usually use medium‑low heat with the lid on. After 2 minutes, open the lid and turn the pieces, then continue rendering; after another 2 minutes, turn them again... This way the cracklings don’t darken easily and hot oil doesn’t splatter as much. Chop the cracklings finely and set aside. When the cracklings turn a light golden color, pour out the lard. The lard will be very clear. While it’s still boiling hot, add a few raw soybeans; it will keep at room temperature for the whole winter without going rancid (this is what my mom taught me 😘).

Finely chop the scallions to get 75 g. Pick slightly larger ones for better aroma.

Peel the 2 large white radishes and grate them into shreds.

Bring water to a boil in a pot, add the shredded radish, cover and bring back to a boil. Skim off the foam thoroughly, turn off the heat, and pour into a colander.

Use a spatula to press out the excess water. It doesn’t need to be too dry; press until the volume is a bit more than half of what it was when you first poured it in.

I usually chop the minced meat myself. Ask the butcher to cut it into strips first; it’s easier to mince when you get home. Add 5 g salt, a little chicken bouillon powder (optional), 20 g cooking wine, 20 g light soy sauce, and minced ginger to the meat. Stir in one direction until evenly mixed, then add one egg white and continue stirring in one direction until the mixture becomes sticky and elastic.

Heat a little oil in a nonstick pan, add the minced meat and stir‑fry to loosen it. Add 20 g cooking wine and 10 g dark soy sauce and stir‑fry until evenly colored.

Add the shredded radish, pork cracklings (the key to a fragrant radish filling), 30 g light soy sauce, 8 g salt, 20 g sugar, and 150 g lard (yes, actual lard). Stir‑fry until everything is evenly combined.

Turn off the heat, add the chopped scallions, and let cool. Stir again after a while so that the juices and the melted lard coat everything evenly (since it’s cold around the Winter Solstice, the juices will gradually solidify). Refrigerate until needed.

Mix the rice flour and glutinous rice flour evenly, then add about 340 g boiling water. The exact amount depends on how much water your flour absorbs, so you can hold back a little at first. Knead into a dough; the texture should be about as soft as bread dough. The dough will be slightly moist and sticky; dust your hands with dry rice flour when working with it.

Divide the dough into small pieces of about 50 g each, press into a small bowl shape, and wrap in about 20 g of filling. Seal and roll into a ball.

Bring water to a boil in the pot, place the steamer with the dumplings on top. Tip: drizzle a little cold water over the dumplings before steaming; this will make them come out smooth and glossy.

Steam for about 8–10 minutes, then remove (the radish filling is pre‑cooked, so 8 minutes is enough).

Line the bottom with plastic wrap, wet your hands with cold water, and take the dumplings out while they’re still hot to cool, or simply eat them hot~ 😋😋 When making them at home, I usually don’t decorate them; I only did that for the photo 😜😜😜 If you can’t finish them, put them in a bag, tie it tightly, and freeze. Before eating, let them thaw at room temperature for 1–2 hours, then either boil or steam them until heated through 😊