Lotus Root Dumplings with Ankake Sauce

Name: Lotus Root Dumplings with Ankake Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1 section Lotus root; 2 Fresh shiitake mushrooms; 2 tbsp ●Katakuriko; 2 tsp ●Sake; 1 tsp ●Soy sauce; 1 pinch ●Salt; 1 dash ●Ginger (grated, including the juice); 150 ml Dashi stock (kombu or shiitake mushroom based, or dashi stock granules); 2 tbsp Katakuriko; 1/2 tsp ■Beet sugar (or sugar); 1/2 tsp ■Soy sauce; 1/2 tbsp ■Sake; 1 dash less than 1 pinch ■Salt; 1 dash ■Ginger (grated, including the juice); 1 1/2 tsp Katakuriko (to thicken the sauce); 4 tbsp or (as needed) Grapeseed oil (or vegetable oil)

cookpad.japan @cookpad_jp

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. This is the sister recipe of "Lotus root dumplings (in clear soup)".

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.
I used the Step 7 dumplings in a clear soup in. Recipe by Saishokubeginnernano

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1section Lotus root
2Fresh shiitake mushrooms
2 tbsp●Katakuriko
2 tsp●Sake
1 tsp●Soy sauce
1 pinch●Salt
1 dash●Ginger (grated, including the juice)
150 mlDashi stock (kombu or shiitake mushroom based, or dashi stock granules)
2 tbspKatakuriko
1/2 tsp■Beet sugar (or sugar)
1/2 tsp■Soy sauce
1/2 tbsp■Sake
1 dashless than 1 pinch ■Salt
1 dash■Ginger (grated, including the juice)
1 1/2 tspKatakuriko (to thicken the sauce)
4 tbspor (as needed) Grapeseed oil (or vegetable oil)

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Steps

1

Chop the shiitake mushrooms finely. If you are not a vegetarian, 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 remove the astringency.
3

Grate the soaked lotus root and squeeze it out lightly to get rid of 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.
5

When the flavor is to your taste, form the mixture into about ping-pong sized dumplings. I could make 8 to 9 dumplings.
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 remove the plastic. The lotus root dumplings are done! Leave them on a plate for a while to let cool.
8

Fry the lotus root dumplings: Coat the Step 6 microwaved lotus root dumplings with katakuriko. Heat the grapeseed (or vegetable) oil in a frying pan, and shallow-fry the dumplings while rolling them around occasionally. You can deep fry the dumplings in lots of oil if you like, but this shallow-frying method is calorie-conscious.
9

Fry the lotus root dumplings: Coat the Step 6 microwaved lotus root dumplings with katakuriko. Heat the grapeseed (or vegetable) oil in a frying pan, and shallow-fry the dumplings while rolling them around occasionally. You can deep fry the dumplings in lots of oil if you like, but this shallow-frying method is healthier.
10

When the surface of the dumplings turns golden brown, turn the heat off and take the dumplings out of the frying pan.
11

Transfer to a serving plate, pour the Step 8 ankake sauce (warmed again) over the dumplings, and enjoy! You can use the leftover ankake sauce the next day by pouring over steamed vegetables or noodles.