Mackerel Radish Dumplings: A Nutritious and Healthy Delicacy
Healthy Dumplings Without Wrappers, Made with Korean Radish and Norwegian Mackerel
Discover a unique and nutritious delicacy: Mackerel Radish Dumplings! These healthy dumplings are made using fresh radish slices instead of traditional dumpling wrappers, packed with wholesome goodness. Mackerel and radish are a fantastic flavor combination, and while usually enjoyed in braised dishes, transforming them into dumplings offers a delightful new experience that’s also easy on the digestion. The combination of tender, sweet radish and moist, chewy mackerel filling, complemented by a spicy chili sauce, results in a perfectly clean and refreshing taste without any greasiness. Prepare to be amazed by this special transformation of mackerel – let’s dive into the Mackerel Radish Dumpling recipe!*
Main Ingredients- 1/4 Norwegian boneless mackerel fillet
- 1/3 medium radish
- 50g carrot
- 30g onion
- 1/2 stalk green onion
- 1 Cheongyang chili pepper
- 1 red chili pepper
- 1 lemon
- 5g chives
- 1 egg yolk
- 5 Tbsp starch
- 1 Tbsp sesame oil
- Pinch of salt
Mackerel Marinade- 0.5 Tbsp turmeric powder
- 1 Tbsp cooking sake (or mirin)
- 1 Tbsp olive oil
- 1 pinch salt
- 1 pinch coarse black pepper
- 2 tsp lemon juice
Spicy Chili Sauce- 2 Tbsp finely chopped Cheongyang chili pepper
- 1 Tbsp finely chopped green onion
- 2 Tbsp soy sauce
- 2 Tbsp water
- 0.5 Tbsp minced garlic
- 1 Tbsp lemon juice
- 1 Tbsp plum syrup (or honey)
- 0.5 Tbsp brown sugar
- 1 Tbsp toasted sesame seeds
- 0.5 Tbsp turmeric powder
- 1 Tbsp cooking sake (or mirin)
- 1 Tbsp olive oil
- 1 pinch salt
- 1 pinch coarse black pepper
- 2 tsp lemon juice
Spicy Chili Sauce- 2 Tbsp finely chopped Cheongyang chili pepper
- 1 Tbsp finely chopped green onion
- 2 Tbsp soy sauce
- 2 Tbsp water
- 0.5 Tbsp minced garlic
- 1 Tbsp lemon juice
- 1 Tbsp plum syrup (or honey)
- 0.5 Tbsp brown sugar
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare your ingredients: the Norwegian boneless mackerel fillet, the components for the dumpling filling, and the lemon for steaming.
Step 2
Wash the lemon thoroughly and slice it into thin, round rounds. These will be placed at the bottom of the steamer to infuse a subtle citrus aroma.
Step 3
Peel the radish and slice it into thin rounds, approximately 0.2mm thick. Sprinkle a pinch of salt over the radish slices and let them sit for 10 to 15 minutes. This process will soften the radish slightly and draw out excess moisture, helping to keep the filling from becoming watery.
Step 4
Now, let’s make the spicy chili sauce. Finely chop the Cheongyang chili pepper and green onion. In a small bowl, combine soy sauce (2 Tbsp), water (2 Tbsp), minced garlic (0.5 Tbsp), lemon juice (1 Tbsp), plum syrup (1 Tbsp), brown sugar (0.5 Tbsp), and toasted sesame seeds (1 Tbsp). Whisk everything together until well combined to create a flavorful dipping sauce.
Step 5
Rinse the boneless mackerel fillet and briefly soak it in rice water to remove any residual impurities. Carefully remove the thin, transparent membrane from the skin side of the mackerel. Then, finely mince the mackerel flesh. You can use the back of your knife to scrape the flesh away from the skin for easier mincing.
Step 6
Marinate the minced mackerel. Add turmeric powder (0.5 Tbsp), cooking sake (1 Tbsp), olive oil (1 Tbsp), a pinch of salt, a pinch of coarse black pepper, and lemon juice (2 tsp). Gently mix everything together and let it marinate for 15 minutes. This step is crucial for eliminating any fishy odor and enhancing the flavor.
Step 7
Finely dice the carrot, onion, and green onion. Chopping these vegetables finely will ensure they blend well with the mackerel, contributing to a pleasant texture in the dumpling filling.
Step 8
In a mixing bowl, combine the marinated minced mackerel, diced onion, carrot, and green onion. Add the egg yolk (1 pc), which acts as a binder, starch (3 Tbsp) for texture, and sesame oil (1 Tbsp) for a nutty aroma.
Step 9
Mix all the filling ingredients thoroughly using a spatula or your hands. Knead the mixture until it becomes slightly sticky and well-cohesive. This ensures the filling holds its shape beautifully when formed into dumplings. Your mackerel filling is now ready!
Step 10
Gently pat the salted radish slices dry with a paper towel to remove excess moisture. Sprinkle a light layer of starch onto one side of each radish slice. Place about half of the mackerel filling onto the starchy side, then cover it with another radish slice, gently pressing the edges to seal and form the dumpling shape. The starch helps the radish adhere to the filling.
Step 11
Blanch the chives in boiling water for about 30 seconds until they become pliable. Drain them and squeeze out any excess water. Use these blanched chives to tie around the middle of each mackerel radish dumpling. This not only adds a decorative touch but also helps keep the dumpling neatly secured.
Step 12
Arrange the lemon slices at the bottom of a steamer basket. Place the prepared mackerel radish dumplings on top of the lemons, ensuring they have a little space between them. Cover with the lid and steam over medium-high heat for 10 to 15 minutes, or until the dumplings are cooked through and the radish is tender. Your delicious Mackerel Radish Dumplings are ready!
Step 13
Here you have it – Mackerel Radish Dumplings, a delightful and healthy dish perfect for the whole family! This recipe masterfully eliminates any fishy odor, offering a flavorful and tender experience that is sure to please everyone.
Step 14
Serve the Mackerel Radish Dumplings with the prepared spicy chili sauce. You can either dip the dumplings into the sauce or drizzle the sauce over the top. Enjoy them your favorite way! The leftover chili sauce is also great for other dishes.
