Lotus Root Dumplings (Clear Soup Version) Recipe by cookpad.japan
Cooking Instructions 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. 1 Chop the shiitake mushrooms finely. If you are not a vegetarian, you can use 50 g of peeled and chopped shrimp instead. 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. 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. 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. 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. 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. 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! 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.) 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. 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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