Dough pockets with radish-leek filling

Ingredients

• 400 g flour
• 1 tsp salt
• 1 pinch ground turmeric
• 2 egg yolks
• 500 g white daikon radish
• 1 tsp salt
• 3 spring onions
• 1 pinch sugar
• white pepper (ground)
• 1 tbsp light soy sauce
• 1 tsp Lime juice
• 2 tbsp sesame oil
• peanut oil (for frying)

Instructions

1. 1.

   Mix flour with salt and turmeric, add egg yolks, and knead into a smooth dough using 180-200 ml lukewarm water. Shape into a ball and let rest under a hot, damp pot for 30 minutes.

2. 2.

   Wash, peel, and finely grate the daikon radish. Mix with salt and let sit for 10 minutes, then squeeze out excess liquid.

3. 3.

   Trim and wash spring onions, slice into very thin rings. Combine with grated radish, add sugar, pepper, soy sauce, lime juice, and sesame oil; mix well.

4. 4.

   Roll dough on a lightly floured surface to 3-4 mm thickness and cut circles about 10 cm in diameter. Spoon filling onto each circle, fold into half-moons, press edges firmly with a fork.

5. 5.

   Heat peanut oil to 160°C. Fry pockets in batches for 4-6 minutes until golden brown.

6. 6.

   Remove with a slotted spoon, drain on paper towels, and serve immediately.