Cooking Video: Taiwanese Nettle Jade Rice Dumpling by Henry Hsu

NETTLE JADE DUMPLING COOKING CLASS WITH CHEF HENRY HSU

Hello Everyone,

I’m excited to teach this class on 厝角粿 (chhú-khak-ké) and especially for RFF CSA members. This dumpling utilizes Daikon/Lo Bo or long white radish which you will occasionally come across in your produce boxes. You can find this radish dehydrated as well, but typically it’s hard to come by! Down below, you’ll see a store bought package (red label) I find at New May Wah in SF’s Richmond district. The Fujianese seem to be the one region to use it, and subsequently the Taiwanese, but I recently heard from Linda (@flavor_explosions), who puts this CSA class series together, that the Japanese also use dehydrated daikon and can be readily found at most Japanese grocers (someone, or I, will have to report back on that!)

In any case, we want to use the radish we get in our CSA boxes, so if you DO have the time to do this, it should take a few days to sun-dehydrate your radish. For the class next Wednesday, we’ll be spending most of our time working on the dough and assembly, so if you plan to cook along, please prepare the mugwort/nettle/beet/sweet potato purees* for the dough AND the mushroom-radish-shallot filling.

*For those that can’t find mugwort/nettle and wanted other subs. If you have a couple of medium sized beets, Red Kuri squash, Kabocha, sweet potato, I just chop up, toss in the steamer and use the soft pulp without the skin in the recipe....use the soft flesh hot/moist as it helps with the dough coming together.

IF YOU HAVE ANY QUESTIONS before class next Wednesday feel free to DM me on IG @oramasamadumplings or email, oramasama@gmail.com, and I’ll do my best to help.