Chinese Turnip Cake With Sausage, Bacon, and Mushrooms (Law Bok Gow)

Studded with Chinese sausage, Chinese bacon, and shiitake mushrooms, this steamed daikon radish-based snack is a dim sum and Chinese New Year classic.

By
Shao Z.
Shao Zhi Zhong is a contributing writer at Serious Eats.
Shao Z.
Shao Zhi Zhong is a Chinese-born and Philadelphia-raised food writer and recipe developer who specializes in Chinese home cooking. She's also a web designer.
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Updated January 23, 2023
Overhead view of finished turnip cakes

Serious Eats / Antonis Achilleos 

Why It Works

  • A high ratio of radish to rice flour creates a more full-flavored turnip cake.
  • Bits of Chinese sausage, Chinese bacon, dried shrimp, and dried mushrooms pack flavor into every bite.

Studded with Chinese sausage, Chinese bacon, and shiitake mushrooms, this steamed (and then, optionally, pan-fried) daikon radish-based snack is a classic at both the Chinese New Year, and also on dim sum tables year-round.

Note: Lap yuk (Chinese cured pork belly), Chinese sausage, and dried shrimp are available at Asian grocers.

February 2015

This recipe was cross-tested in 2022 and lightly updated to guarantee best results. For a smoother texture and more balanced flavor, we added 1/4 cup of water during the cooking of the daikon and reduced the amount of shiitake mushrooms and Chinese bacon used.

Recipe Details

Chinese Turnip Cake With Sausage, Bacon, and Mushrooms (Law Bok Gow) Recipe

Prep 15 mins
Cook 90 mins
Active 2 hrs
Resting Time 20 mins
Total 2 hrs 5 mins
Serves 8 servings
Makes 2 Cakes

Ingredients

  • 1/2 ounce (58g; 1 3/4 cup) dried shiitake mushrooms (10 to 15 mushrooms)

  • 3 pounds daikon radish, peeled and finely grated on a box grater

  • 1 tablespoon plus 2 teaspoons brown sugar, divided

  • 3 ounces (2/3 cup) Chinese bacon (lap yuk), diced, see note

  • 2 (3.25 ounces; 100g) Chinese sausage (lap cheong), diced, see note

  • 1/4 cup (1 ounce; 28g) small dried shrimp, rinsed and patted dry, see note

  • 1 tablespoon (15ml) soy sauce

  • 8 ounces (230g; 2 1/4 cup) rice flour

  • Toasted sesame oil, for serving

  • 2 scallions (1 ounce; 30g), white and light green parts only, chopped (about 1/4 cup)

  • Chopped fresh cilantro, for garnish

  • Toasted sesame seeds, for serving (optional)

  • Hoisin sauce and Sriracha, for serving

Directions

  1. Place dried shiitakes in a heatproof bowl and pour over enough hot water to cover. Soak until rehydrated and plump, about 30 minutes. Drain mushrooms, rinse under cold running water, and squeeze out excess water. Trim and discard stems and dice caps.

    Overhead view of mushrooms chopped on a cutting board

    Serious Eats / Antonis Achilleos 

  2. Set a large pot, Dutch oven, or wok over medium heat and add grated daikon and 1/4 cup (60ml) water. Bring to a simmer, cover and cook, stirring occasionally, until daikon is slightly translucent, about 20 minutes. Stir in 1 tablespoon brown sugar until dissolved. Transfer everything to a bowl and set aside. Wipe Dutch oven or wok clean.

    Overhead view of cooking daikon in pot

     Serious Eats / Antonis Achilleos 

  3. In the same Dutch oven or wok, add diced shiitakes, bacon, sausage, and dried shrimp. Cook, stirring, until bacon and sausage have rendered some fat, about 5 to 7 minutes. Add remaining 2 teaspoons brown sugar and the soy sauce and cook, stirring often, until liquid is evaporated, about 1 minute longer. Transfer everything to a bowl with the cooked daikon.

    Sausage and bacon added to pot

     Serious Eats / Antonis Achilleos 

  4. Add rice flour in thirds to the daikon mixture, mixing thoroughly between additions (make sure no traces of flour are left at the bottom). If flour mixture becomes too difficult to stir, stir in up to 2 tablespoons (30ml) water to loosen slightly; the final texture should be sticky and the mixture will be somewhat loose.

    Two image collage of overhead view of sausage and bacon added to daikon then flour added and a sticky dough formed

    Serious Eats / Antonis Achilleos 

  5. Scrape mixture into two 7- by 5-inch baking dishes (greased with cooking spray) or disposable aluminum baking trays. Set up a steamer large enough to hold one of the baking dishes, then, working 1 baking dish at a time, steam turnip cake until cooked through, 25 to 30 minutes. Repeat with remaining baking dish. Let cooked turnip cakes rest 20 minutes. Loosen the sides with an offset spatula or butter knife and turn it out onto a cutting board. Slice each cake into 9 even squares.

    Overhead view of batter in steamer setup

    Serious Eats / Antonis Achilleos 

  6. Heat a large nonstick with 1 tablespoon oil over medium heat. Add cakes; cook, undisturbed, until golden brown and crisp, about 2 minutes per side. Transfer to a platter.

    Overhead view of turnip cakes being fried in a pan

    Serious Eats / Antonis Achilleos 

  7. Drizzle turnip cakes with sesame oil and top with chopped scallions, cilantro, and sesame oil, if using. Slice and serve with hoisin sauce and/or Sriracha on the side. The cooked turnip cake can be refrigerated for up to 2 days.

    Overhead view of finished turnip cake on a blue patterned plate

    Serious Eats / Antonis Achilleos 

Special equipment

2 (7- by 5-inch) baking dishes or disposable aluminum baking trays)

This Recipe Appears In

Nutrition Facts (per serving)
231Calories
7gFat
34gCarbs
7gProtein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories231
% Daily Value*
Total Fat 7g9%
Saturated Fat 2g10%
Cholesterol 18mg6%
Sodium 341mg15%
Total Carbohydrate 34g13%
Dietary Fiber 4g14%
Total Sugars 7g
Protein 7g
Vitamin C 27mg134%
Calcium 46mg4%
Iron 1mg4%
Potassium 642mg14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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