Lotus Root Dumplings (Clear Soup Version)

Lotus Root Dumplings (Clear Soup Version)

Lotus root dumplings are delicious eaten with an ankake sauce, but they are also chewy and delicious in a clear soup. I've included versions for vegetarians and non-vegetarians.

Ingredients: 2 servings

Lotus root
1 section (about 220 g)
Fresh shiitake mushrooms
2 tablespoons
2 teaspoons
●Soy sauce
1 teaspoon
a pinch
a small amount
●Ginger (grated, including the juice)
a small amount
Dashi stock (kombu or shiitake mushroom based dashi, or dashi stock granules)
500 ml
■Beet sugar (or white sugar)
1 teaspoon
a pinch
1 teaspoon
■Soy sauce
1 tablespoon
Green onions (finely sliced)
to taste


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.

Story Behind this Recipe

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.