Lotus Root Dumplings (Clear Soup Version)
My mother taught me this recipe, but I used shiitake mushrooms instead of shrimp so that vegetarians could eat it too, and I also omitted the egg white in the original recipe.
The key is to put just a little bit of grated ginger (including the juice), but if you use too much it will be too strong so watch out (you can use grated ginger from a tube).
After you have grated most of the lotus root, chop up the last little bit left and add it too.
Coat the Step 7 dumplings in katakuriko, deep fry them and serve them with a thickened ankake sauce for a delicious variation.. Recipe by Saishokubeginnernano
Lotus Root Dumplings (Clear Soup Version)
My mother taught me this recipe, but I used shiitake mushrooms instead of shrimp so that vegetarians could eat it too, and I also omitted the egg white in the original recipe.
The key is to put just a little bit of grated ginger (including the juice), but if you use too much it will be too strong so watch out (you can use grated ginger from a tube).
After you have grated most of the lotus root, chop up the last little bit left and add it too.
Coat the Step 7 dumplings in katakuriko, deep fry them and serve them with a thickened ankake sauce for a delicious variation.. Recipe by Saishokubeginnernano
Open in Cookpad AppSteps
- 1
Chop the shiitake mushrooms finely. If you are not a vegetarian, you can use 50 g of peeled and chopped shrimp instead.
- 2
Peel the lotus root, cut into half lengthwise and soak in water with a little vinegar (about 1 teaspoon of vinegar with enough water to cover the lotus root) to get rid of the astringency.
- 3
Grate the soaked lotus root and squeeze it out lightly to eliminate some of the moisture. Add the shiitake mushrooms or shrimp from Step 1 to the grated lotus root in a bowl.
- 4
Add the seasoning ingredients to Step 3, and knead gently with your hands to bring everything together. Taste and adjust the seasonings (you can add a little sugar at this point.) If you are not a vegetarian, add 1/2 of an egg white to make the dumplings light and fluffy.
- 5
When the flavor is to your taste, form the mixture into about ping-pong sized dumplings. I could make 8 to 9 dumplings with these ingredients.
- 6
Wrap up each dumpling in a piece of plastic wrap. Twist the ends tightly.
- 7
Microwave the wrapped dumplings from Step 6 for 2 minutes, then take off the plastic. Your chewy lotus root dumplings are done!
- 8
Make the clear soup: Add the flavoring ingredients to 500 ml of dashi (make the dashi stock with kombu and shiitake mushrooms, or use dashi stock granules.)
- 9
Heat up the Step 8 mixture, add the Step 7 lotus root dumplings and bring to a boil (don't heat for too long). Ladle into serving bowls, sprinkle in some chopped green onion and it's done.
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