Radish Dumplings

Radish Dumplings

　　Radish Dumplings: Made from glutinous rice flour and non-glutinous rice flour, the filling consists of savory shredded radish. Unlike Red Head Dumplings, they are not coated in a layer of glutinous rice nor do they have a red dot on top. They have been recognized as one of the Top Ten Special Snacks of Xiangshan.

　　Without visiting Ningbo, you wouldn’t know about Xiangshan; without going to Xiangshan, you wouldn’t know about Radish Dumplings; and when you taste them, you’ll supposedly experience the flavor of Xiangshan; and once you’ve glimpsed the flavor of Xiangshan, you’ll better understand the richness and charm of the Jiangsu-Zhejiang region. As one of the Top Ten Famous Foods of Xiangshan, Radish Dumplings naturally have their reasons for fame.

　　When visiting Xiangshan, you can’t miss the fresh seafood and exquisitely made fish noodles. After that, why not try a serving of Radish Dumplings? They can serve as a staple food to fill you up while also allowing you to savor this uniquely coastal-flavored traditional dish of Xiangshan.

　　To outsiders, Radish Dumplings are both a dish and a meal, but more importantly, they’re a uniquely flavored local snack or pastry.

　　The affection that people of Xiangshan have for Radish Dumplings is probably comparable to their love for seafood. It could be said that every person from Xiangshan has grown up eating them. In the old days, every household in Xiangshan would make several pots of Radish Dumplings during festivals and holidays to have ready. When guests arrived, they could simply steam them and serve. It’s said that in the past, many markets, hotels, and restaurants in Xiangshan sold Radish Dumplings, but unfortunately, they’re rarely seen these days. For me, the taste of Radish Dumplings only exists online. Were it not for visiting a local home with someone from Xiangshan, I probably wouldn’t have had the chance to taste authentic Xiangshan-flavored Radish Dumplings.

　　Living by the sea means eating from the sea. Xiangshan borders the ocean, with vast waters, mountains, and relatively little land—it’s a famous fishing town and harbor. It’s only natural that the people of Xiangshan eat seafood. But just as eating too much meat can cause palate fatigue, eating fresh seafood every day can also dull your taste buds, gradually sparking other cravings. Yet people are reluctant to completely give up the sea’s flavors, and thus the seafood-infused Xiangshan Radish Dumplings were born.

　　It’s said that Radish Dumplings also have a story behind them—they were originally created by the daughter-in-law of a family in Xiangshan. This family had five brothers. The eldest brother bought a wooden sailboat and specialized in trading the most essential goods for fishing boats—bamboo and ramie—often away from home for long periods. The three younger brothers were still young and stayed at home, looked after by the eldest brother’s wife. During busy times, they helped her with farm work and planted radishes; during idle times, they “went down to the shallows” to gather oysters (i.e., mussels), pick mud snails, and catch shrimp… That winter, after being away for years, the eldest brother and his sibling returned home, and the whole family was reunited, hugging each other in great joy. The eldest brother’s wife ran into the kitchen, wanting to prepare a nice meal for everyone. But aside from newly harvested late-season rice in the grain jar, there were only a few radishes and some small seafood the younger brothers had picked up from the tidal flats. In a moment of inspiration, she ingeniously combined these ingredients into round, white dumplings. Once steamed, they were served hot and fresh. Unexpectedly, the brothers loved this novel dish, praising it as deliciously fresh, fragrant, and sticky—both a dish and a meal. “How did you make it…?” From then on, the seafood-flavored Radish Dumplings gradually spread across Xiangshan.

　　Of course, this is just a legend passed down through the generations. Radish Dumplings symbolize happiness and reunion, just like red fish and pomegranates, representing our ancestors’ simple wishes and unparalleled creativity.

　　In fact, there are many radish-based snacks (or dishes)—famous ones include Suzhou’s Radish Lion’s Head, Jiujiang’s Radish Shred Pancake, and Northwest China’s Radish Flatbread—all with distinct regional characteristics. Xiangshan’s Radish Dumplings are, of course, “of the sea,” which is the biggest difference compared to radish snacks from other regions, and their preparation method also differs. So, if you think Radish Dumplings are just radish processed with some side ingredients and formed into balls, you’re greatly mistaken.

　　The main ingredient of Radish Dumplings is freshly harvested white radish from Xiangshan. Different from northern radishes, it’s crispy, juicy, sweet, and thirst-quenching, as if embodying the richness of the sea and inheriting the abundance of Xiangshan. Other ingredients include glutinous rice flour and non-glutinous rice flour. Ideally, these flours are stone-ground bit by bit to best capture the essence of Radish Dumplings. The fillings include freshly harvested oysters (or other seafood such as dried shrimp), smoked bean curd, winter bamboo shoots (or other seasonal vegetables), scallions, ginger, lard, salt, monosodium glutamate, and others.

　　The specific method is: shred the radish, blanch it in water, remove it, soak it in clean water for an hour, then drain and set aside. Dice the smoked bean curd, winter bamboo shoots, scallions, and ginger. Heat lard in a pan, sauté the scallions and ginger until fragrant, then add the radish shreds and other ingredients and stir-fry briefly. Season, then transfer to a bowl. Mix non-glutinous and glutinous rice flour (must be in a certain proportion), then use boiling water above ninety degrees to mix the flour into a dough. Shape the dough into appropriately sized flat rounds, then wrap the stir-fried filling inside. Of course, there are also very old molds made of peach wood—how interesting. I remember back at home when steaming New Year’s big steamed buns and date flowers, the various patterns had to be pressed on with chopsticks or the back of a knife. But we didn’t have molds like these. People in Xiangshan are truly blessed. Once shaped, steam them for about fifteen minutes, and they’re ready to serve to guests.

　　This, of course, is a very general description—the actual process is quite particular. Mixing the filling, kneading the dough, wrapping the filling, shaping, and steaming. I, of course, just sought out the novelty and curiosity, making them slowly and clumsily. The master, however, works with practiced skill, and every step appears solemn—he puts his heart into preserving the craft passed down from the older generation.

　　Hot and freshly steamed, the master reverently lifts a tray of dumplings, instantly sending up billowing steam. That cloud of steam is just like the mist rising from the collapsed dough pile in the old flour vat back home—it all represents the blessing bestowed by our ancestors, tying their descendants to so much…

　　With a glossy and delicate color, and a deliciously savory and fragrant taste—that’s the Radish Dumpling. It has the crisp tenderness of radish, the sweetness of winter bamboo shoots, and the rich umami of seafood like oysters. The handcrafted rice-flour wrapper is sticky, fragrant, chewy, and smooth, offering a unique texture. It feels satisfying and is good for the stomach, truly one of a kind. However, many people from Xiangshan haven’t tasted this flavor in a long time.

　　Red Head Dumplings, like Radish Dumplings, are also among the Top Ten Famous Foods of Xiangshan. Red Head Dumplings are also made from glutinous rice flour and non-glutinous rice flour, but the filling is sweet—red bean paste with a touch of dried osmanthus. They’re coated in a layer of glutinous rice, with a little red dot on top, truly tempting. Red Head Dumplings are tender and smooth in the mouth, sweet without being cloying. They have the soft crumbliness of red bean paste and a faint osmanthus fragrance, making them endlessly enjoyable. Like Radish Dumplings, Red Head Dumplings also carry many memories of the old days for the people of Xiangshan.

　　Of course, Radish Dumplings and Red Head Dumplings can also be served together as a dessert platter—that makes them even more special. Red Head Dumplings and Radish Dumplings, one sweet and one savory, allow everyone to choose what they prefer, echoing the old saying: “To each his own.” No need to fight over them—there’s something for everyone. When the weather gets cold and you’re hungry after a long day of work, have a Radish Dumpling. Ha ha.

　　In this noisy era, and especially as an outsider, being able to taste Radish Dumplings and Red Head Dumplings—such authentic flavors of eastern Zhejiang—is truly a great blessing. Radish Dumplings, like many ancient and traditional things, may seldom be seen in our daily lives, but they are like the lees that have settled in wine cellars for thousands of years, quietly fermenting and maturing deep in our memories. One day, when the jar is opened, they’ll bring tears to our eyes…