Jumbo Size Hakka Rice Dumpling Recipe

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These dumplings are also known as "Loh Pat Pan" in Hakkanese. Winter is the radish harvest season, so Hakka people typically make this dish on the winter solstice, an essential day aside from the Chinese lunar new year. Radish dumplings may sound unusual, but trust me; you'll be hooked on the crunchy and flavorful radish as soon as you take a bite. The sun-dried shrimp and pork lard dregs give it an extra kick of deliciousness. These dumplings are generously sized, so two will satisfy you, but trust me, you'll be reaching for more. 

INGREDIENTS (Makes 12 dumplings)
Make the Dumpling Dough
113g / 4oz of tapioca flour (Amazon Link - https://geni.us/tapioca-flour)
283g / 10oz of rice flour (Amazon Link - https://geni.us/rice-flour)
350g / 12.3oz of hot water
1/2 tsp of salt

Make the Filling
3 tbsp of pork lard or vegetable oil
170g / 5.3oz of ground pork 
2 shallots, diced
3 cloves garlic, diced
3 dried shiitake mushrooms, soaked and diced (Amazon Link - https://geni.us/dried-shiitake)
3 tbsp of sun-dried baby shrimp (Amazon Link - https://geni.us/dried-baby-shrimp)
1/4 cup of lard dregs, minced
1/2 tsp of white pepper
1 tbsp of soy sauce (Amazon Link - https://geni.us/light-soy-sauce)
2 tsp of oyster sauce (Amazon Link - https://geni.us/premium-oyster-sauce)
1.5 tsp of dark soy sauce (Amazon Link - https://geni.us/dark-soy-sauce)
85g / 2.5oz of tofu puff
454g / 1lb of daikon radish, shredded
1 tsp of salt to season the radish

For the Dipping Sauce
1 tbsp of diced cilantro
1 tbsp of diced scallion
1 tbsp of minced garlic
1 tbsp of diced Thai bird eye chilies
1.5 tbsp of hot oil
2 tbsp of soy sauce (Amazon Link - https://geni.us/light-soy-sauce)

Others
Banana leaves

Replacement tips:

Tofu puff (豆腐泡) is deep-fried tofu. If you don't have access to buy them, deep fry some firm tofu over medium heat until golden brown and then thinly julienne it. 

Sundry baby shrimp (虾皮) has a strong umami taste and goes well with the daikon radish. I don't know the replacement, but you can finely dice the same amount of Salami to provide a salty distinguish flavor. 

Pork lard dregs (猪油渣) is the by-product left after rendering the pork fat. The best replacement is crushed crispy bacon bits. 

Banana leaves (蕉叶) can be replaced by corn husks or parchment paper.