Vegan Chinese Turnip Pastry
Chinese turnip cake is a popular dim sum item and a festive dish for Chinese holidays.
February 20, 2021
This plant-based variation simply swaps in vegan butter and coconut oil to make a traditional, savory dish vegan-friendly.
What you need:
For the coconut oil dough:
½ cup plus 2 tablespoons flour
2 tablespoons sugar
2 tablespoons coconut oil
¼ cup water
1 tablespoon vegan butter
For the butter dough:
½ cup plus 2 tablespoons flour
2 tablespoons vegan butter
2 tablespoons coconut oil
For the filling:
3¼ cup shredded Daikon radish (long shreds)
1 teaspoon salt
1 tablespoon olive oil
2 teaspoons sugar
2 teaspoons vegan chicken seasoning powder
¼ teaspoon white pepper
3 tablespoons oil, for frying
What you do:
- For the coconut oil dough, into a stand mixer, add flour, sugar, coconut oil, and water. Mix until a dough forms. Add butter and mix until dough is glossy and isn’t sticky. Let sit for 15 minutes in a bowl covered with plastic wrap.
- For the butter dough, in stand mixer, add all ingredients and beat. Place on clean work surface and knead until combined. If not combining, add a bit more butter. Shape into a rectangle and wrap in plastic wrap.
- For the filling, sprinkle daikon with salt and let sit for 5 minutes. Squeeze out all liquid. In skillet over medium heat, warm oil and a splash of water. Pan fry Daikon for five minutes. Add sugar, chicken seasoning, and white pepper. Remove from heat.
- Cut oil dough and butter dough into 5 pieces each. Take 1 piece of oil dough and press flat like a dumpling wrapper. Then place one piece of butter dough in middle. Wrap oil dough around butter dough and form a ball shape. Repeat with remaining dough pieces.
- Take one ball and flatten with a rolling pin, starting from middle and slowly pressing out to top and bottom to make a long vertical shape. Then use your hand to roll dough from bottom up. Place roll in a vertical position and use rolling pin to press out once again from middle to top and roll from middle to bottom. Roll up again using hands.
- Cut roll into two pieces vertically. Take one piece and put flattened side on table. Use your palm to press down and then use rolling pin to roll out flat.
- After a circle shape is achieved, place a spoonful of filling into middle and fold like a dumpling, crimping edges with a fork to stick together. Repeat with remaining dough pieces and filling.
- In skillet over medium-low heat, warm oil. Once very hot, place one dumpling in pan, then turn heat up to high and cook for 8 minutes, or until golden brown. Don’t over crowd pan, so pastry doesn’t stick together in oil. Repeat with remaining dumplings. Let cool slightly and serve.
Photo credit: Vian Lau
