TURNIP CAKE DIM SUM RECIPES

Steps:

• We'll be prepping several ingredients here:
• We'll need to cook everything for a bit and add some flavors before it becomes a turnip cake mix that we can steam.
• While our wok is cooking, we'll prepare our cake pan by:
• Once the turnip mix is done cooking in the wok, we'll prepare for steaming.
• To tell if the cake is done, you can stick a chopstick straight into the pan.
• While the cake pan is still in the steamer, we'll sprinkle some of our leftover Chinese sausage onto the pan and cover it for 30 seconds.
• Once it's cooled, you can take the turnip cake out from the pan however you'd like, but my dad has a pretty elegant sequence:

Steps:

• Place daikon radish and 1 cup of water in a wok. Bring the water to a simmer, and let the mixture cook for 10 minutes, stirring periodically.
• After the turnip has cooked, transfer it to a bowl. Set it aside to cool.
• Pour any liquid in the wok into a measuring cup. Add water so there is 1 cup of liquid. Mix the liquid into the turnip.
• Heat oil in the wok. Sauté the shrimp, shiitake mushrooms, and sausage over medium heat for 5 minutes.
• Mix in the green onions, then take the wok off the heat.
• Mix the rice flour, cornstarch, salt, sugar, and white pepper into the radish.
• Add in the shrimp mixture, including the oil from the pan. Leave the batter to sit for 15 minutes.
• Transfer the batter to a greased pan. Put it into a steamer for 50 minutes.
• Take the pan out of the steamer and leave the cake to set for about 30 minutes.
• Turn it out onto a cutting board. Cut the turnip cake into 1/2-inch thick slices.
• Heat oil in a pan. Fry the turnip cakes on each side until golden brown and crispy. Serve and enjoy!