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Lotus Root Dumplings with Ankake Sauce

Lotus Root Dumplings with Ankake Sauce

These are chewy and soft lotus root dumplings. This version is served with a thick, creamy ankake sauce. I have included versions for both vegetarians and non-vegetarians.

Ingredients: 2 servings

Lotus root
1 section (about 220 g)
Fresh shiitake mushrooms
2
●Katakuriko
2 tablespoons
●Sake
2 teaspoons
●Soy sauce
1 teaspoon
●Salt
a pinch
●Ginger (grated, including the juice)
a small amount
Dashi stock (kombu or shiitake mushroom based, or dashi stock granules)
150 ml
Katakuriko
about 2 tablespoons
■Beet sugar (or sugar)
1/2 teaspoon
■Soy sauce
1/2 teaspoon
■Sake
1/2 tablespoon
■Salt
a little less than a pinch
■Ginger (grated, including the juice)
a small amount
Katakuriko (to thicken the sauce)
1 1/2 teaspoons
Grapeseed oil (or vegetable oil)
4 tablespoons or as needed

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.

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. This is the sister recipe of "Lotus root dumplings (in clear soup)" Recipe ID: 507568.