Chewy Texture Easy Vegetable Gyoza Dumplings Made with Lotus Root

Name: Chewy Texture Easy Vegetable Gyoza Dumplings Made with Lotus Root
Yield: 30 servings
Cuisine: American
Ingredients: 1 section Lotus root; 4 ▲Shiitake mushrooms (minced); 1/2 bunch ▲Chinese chives (minced); 1 clove ▲Grated garlic; 1 thumb ▲Grated ginger; 1 tbsp ▲Soy sauce; 1 tbsp ▲Sake; 1 tsp ▲Sesame oil; 1 tbsp ●Weipa; 1 tbsp ●Kudzu starch; 2 tbsp ●Hot water

cookpad.japan @cookpad_jp

These are vegetable gyoza dumplings made with lotus root.

Minced lotus root adds a crunchy texture to this dish. The chewiness from the grated lotus root goes really well with the rest of the ingredients as well. They are nice combination of textures.
Katakuriko cools down your body, so I try to use kudzu starch instead. Recipe by Mikikimiki

These are vegetable gyoza dumplings made with lotus root.

cookpad.japan @cookpad_jp

These are vegetable gyoza dumplings made with lotus root.

Saved

Ingredients

30 servings

1section Lotus root
4▲Shiitake mushrooms (minced)
1/2 bunch▲Chinese chives (minced)
1 clove▲Grated garlic
1thumb ▲Grated ginger
1 tbsp▲Soy sauce
1 tbsp▲Sake
1 tsp▲Sesame oil
1 tbsp●Weipa
1 tbsp●Kudzu starch
2 tbsp●Hot water

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Steps

1

Grate the lotus root over a bowl leaving 1/4 of it intact. Mince the remaining 1/4 of the lotus root, add to the bowl, and mix. Add all the ▲ ingredients.
2

Dissolve the Weipa Chinese soup stock and kudzu starch in the ● hot water. Mix with the Step 1 mixture.
3

Wrap the Step 2 filling with gyoza dumpling wrappers.
4

Arrange the gyoza dumplings on a heated frying pan, and lightly fry. Pour the 100 ml of water into the pan, cover with a lid, and steam-fry for about 7 minutes. Remove the lid, and fry some more to evaporate the water off until they turn golden brown.
5

Here is a soy bean version of this recipe "Easy Vegetable Gyoza Dumplings Made with Cooked Soy"