Xinfeng Radish Dumplings 信丰萝卜饺
Xinfeng Radish Dumplings is featured among the local specialties of Jiangxi.
Image notes
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Xinfeng Radish Dumplings (信丰萝卜饺) have thin, translucent wrappers made from local sweet-potato starch. Inside are seasoned white radish, pork and fish, with the filling faintly visible through the cooked skin.
Ingredients
People’s Daily Online describes using Xinfeng (信丰) white radishes, especially juicy ones grown on riverside sandbanks. Pork tenderloin and boneless grass-carp flesh are cut into thin pieces about the size of a fingernail.
How it is made
The radish is partly boiled, drained and minced, then seasoned with salt, soy sauce, chilli powder, MSG and chopped spring onion. It is stir-fried and thickened with starch into a paste.
Sweet-potato starch and water are heated and stirred, then the mixture is kneaded on a board, divided and rolled into round wrappers. Each wrapper receives radish filling plus one piece each of fish and pork before being folded into a crescent. People’s Daily Online gives a steaming time of three to five minutes after the water boils.
How it is eaten
The dumplings are eaten hot with a dip of sesame oil, soy sauce and chilli. Their smooth, chewy skin holds a filling combining the sweetness of radish with the savoury taste of fish and meat.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-27. Recipes and servings vary between kitchens.