Step-by-Step Guide to Prepare Award-winning Taiwanese pan-fried daikon shreds & bacon pie

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The ingredients needed to make Taiwanese pan-fried daikon shreds & bacon pie:

1. Get Filling
2. Get half Daikon
3. Make ready 2 Spring onion
4. Prepare 100 g Bacon
5. Prepare 1 Tablespoon Dry shrimp
6. Make ready 1 teaspoon Lard
7. Take 1 Tablespoon Sesame oil
8. Make ready 1 teaspoon Sugar
9. Make ready 1 teaspoon White pepper powder
10. Get 1 teaspoon Salt
11. Get Pie dough
12. Take 300 g Plain flour
13. Get 2 Tablespoons Lard
14. Prepare 1.5 teaspoons Salt
15. Make ready 40 cc Hot water
16. Make ready 200 cc Cold water

Thin rice vermicelli noodles are stir-fried with pork and vegetables in this traditional Taiwanese dish. Reviews for: Photos of Tsao Mi Fun (Taiwanese Fried Rice Noodles). I found that the noodles seemed a little hard after pan-frying for a little bit so I added. These savoury daikon cakes filled with umami rich ingredients are a dim sum classic for a reason.

Steps to make Taiwanese pan-fried daikon shreds & bacon pie:

1. Pare and shred the daikon. Add in a teaspoon of salt in and mix them well. Leave it aside for 30 minutes.
2. Squeeze all the liquid from the shredded daikon and put it into a clean bowl.
3. Add all other filling ingredients and mix them well.
4. Put salt and flour into a big bowl and mix them well. Make a will in the middle and add in the lard and hot water. Mix them well.
5. Gradually add in some cold water to form a dough. (Probably no need to use up all the cold water) Keep kneading it until it gets a smooth surface.
6. Divide the dough into 6 small doughs and set aside for resting for 30 minutes.
7. Flat one small dough and make a bowl shape. Put some filling in.
8. Slowly wrap the filling in and twist the dough a bit in order to seal it.
9. Flat the pie gently.
10. Heat a frying pan and add in some oil to fry the pie for 5 minutes each side until turning into golden brown. Finally put those pan-fry pies into the oven to bake for 15 minutes at 170 °C. Enjoy it with some sweet chilli sauce.

I found that the noodles seemed a little hard after pan-frying for a little bit so I added. These savoury daikon cakes filled with umami rich ingredients are a dim sum classic for a reason. Shred scallops with your fingers into strings, removing the little piece of chewy muscle that's attached on the side of the scallops. Pan fry them over medium heat in a little bit of oil in a nonstick pan or a. You see daikon radish all year around, but the juicy and sweet daikon is in season during the winter months (November to February).

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