Ingredients
1500 g (about 3.3 lbs) all-purpose flour, 1000 g (about 2.2 lbs) white radish (daikon), 500 g (about 1.1 lbs) sourdough starter, 500 g (about 1.1 lbs) cooked lean-and-fat ham.
Seasonings
1000 g (about 2.2 lbs) rendered lard, 20 g each of MSG, sugar, and baking soda, 50 g salt, 10 g each of ground white pepper and sesame oil.
Instructions
1. Mix 500 g (about 1 lb) flour with 200 g (about 7 oz) lard to form a loose, flaky dough; combine 1000 g (about 2.2 lbs) flour with sourdough starter, knead until smooth, and let ferment.
2. Peel the radish, wash it, and cut into thin shreds. Marinate with 20 g salt, then squeeze out the excess water. Cut the fatty ham into thin shreds and mix with the white radish shreds. Add 30 g salt, MSG, sugar, white pepper, and sesame oil, then mix well to form the filling.
3. Add the leavened dough, neutralize it with alkaline water, and knead until smooth. Roll it out on a work surface, spread with a thin layer of flaky pastry dough, then roll it up. Cut into 60 g pieces. For each piece, hold both ends, twist twice, press vertically into a round shape, wrap with shredded radish filling, and flatten into a disc. Place in a flat-bottomed pan and pan-fry both sides until golden brown and cooked through.