Recipe Directions
MISO BROTH
1. Put miso, scallions, carrot and seaweed in a bowl with the warm water. Stir to dissolve the miso. Set aside.
DAIKON DUMPLING
2. Use a mandoline to slice daikon in paper thin rounds (1/8-inch or less). Sprinkle rounds with sea salt and let set for an hour to soften.
3. Under running water, rinse thoroughly to remove salt.
ASIAN MUSHROOM FILLING
4. Put ingredients in quart bag and shake until coated well.
ASSEMBLY
5. Add one teaspoon of the Asian to the center of rinsed daikon round. Fold over and pinch the ends to close.
6. Place dumpling into a small bowl, and add 1/2 cup of miso broth.
7. Squeeze lemon on top. Serve immediately.
Thedailyraw's Thoughts
By thedailyraw The lemon makes the dish pop wonderful flavors in your mouth.
Very, very delicious!
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Comments
Top voted
priscasee
Sep 30, 2010
I miss dumplings eversince I went raw... Thank you for this beautiful recipe.
thedailyraw
Nov 26, 2009
Thanks guy!
Turil
Dec 30, 2009
Delicious! Really very wonderful! I also ended up adding a bit of some leftover Cheese with Spring Onions (http://www.therawtarian.com/recipes/1619-cheese-with-spring-onions) help the daikon wrapper stick together. This was much quicker to make than it looked, too.
All
priscasee
Sep 30, 2010
I miss dumplings eversince I went raw... Thank you for this beautiful recipe.
veganfcuk
Apr 24, 2010
I couldn't get the daikons to fold in half without breaking after I soaked them... What did I do wrong?
Turil
Dec 30, 2009
Delicious! Really very wonderful! I also ended up adding a bit of some leftover Cheese with Spring Onions (http://www.therawtarian.com/recipes/1619-cheese-with-spring-onions) help the daikon wrapper stick together. This was much quicker to make than it looked, too.
thedailyraw
Nov 26, 2009
Thanks guy!
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