Lotus Root Dumplings (Clear Soup Version)
Lotus Root Dumplings (Clear Soup Version)

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, lotus root dumplings (clear soup version). One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Lotus Root Dumplings (Clear Soup Version) is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Lotus Root Dumplings (Clear Soup Version) is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can cook lotus root dumplings (clear soup version) using 14 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Lotus Root Dumplings (Clear Soup Version):
  1. Make ready 1 section Lotus root
  2. Prepare 2 Fresh shiitake mushrooms
  3. Prepare 2 tbsp ●Katakuriko
  4. Take 2 tsp ●Sake
  5. Take 1 tsp ●Soy sauce
  6. Get 1 pinch ●Salt
  7. Prepare 1 dash ●Pepper
  8. Take 1 dash ●Ginger (grated, including the juice)
  9. Prepare 500 ml Dashi stock (kombu or shiitake mushroom based dashi, or dashi stock granules)
  10. Make ready 1 tsp ■Beet sugar (or white sugar)
  11. Take 1 pinch ■Salt
  12. Take 1 tsp ■Mirin
  13. Get 1 tbsp ■Soy sauce
  14. Prepare 1 Green onions (finely sliced)
Instructions to make Lotus Root Dumplings (Clear Soup Version):
  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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