Daikon Radish and Smoky Ham Cakes

Name: Daikon Radish and Smoky Ham Cakes
Yield: makes 12 pastries
Ingredients: 10 ounces daikon radish, peeled and grated on largest holes of a shredder (a brimming 1 1/4 cups); 1/2 teaspoon salt; 2 tablespoons minced Virginia (Smithfield) ham or other salty, smoky ham (use the lean part); 3 tablespoons finely chopped scallion (white and green parts); 1 generous teaspoon sugar; 1 pinch of white pepper; 1 teaspoon sesame oil; 1 pound Chinese Flaky Pastry (page 120); 1/4 cup untoasted white (hulled) or black sesame seeds; 1 large egg, well beaten; Canola or peanut oil, for deep-frying (optional)

December 9, 2011

When I first tasted this Shanghai specialty in Vancouver a few years ago, I wondered how it could have escaped me so long. The stupendous filling is remarkably simple, with a mild bite from the raw daikon radish, smokiness from the ham, and richness from the sesame oil. The pastries can be shaped as rounds with an arty spiral pattern of layers or as oblongs with a handsome linear pattern of layers. They are a classic Chinese banquet morsel, but there’s no need to wait for a special occasion. Enjoy them as a snack, accompanied by other dumplings or a clear soup.

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