Lotus Root Dumplings with Ankake Sauce
Lotus Root Dumplings with Ankake Sauce

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, lotus root dumplings with ankake sauce. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Lotus Root Dumplings with Ankake Sauce is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Lotus Root Dumplings with Ankake Sauce is something which I’ve loved my entire life.

Lotus roots are the stem of the lotus plant. These stems can grow quite long underwater (several feet!), with Combine the chicken stock, oyster sauce, salt, sugar, and white pepper in a small bowl to create the sauce mixture and set aside. The included sauce garnishes the dumplings with a tasty touch and brings them to a whole new level.

To begin with this recipe, we must first prepare a few components. You can cook lotus root dumplings with ankake sauce using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Lotus Root Dumplings with Ankake Sauce:
  1. Prepare 1 section Lotus root
  2. Prepare 2 Fresh shiitake mushrooms
  3. Make ready 2 tbsp ●Katakuriko
  4. Make ready 2 tsp ●Sake
  5. Make ready 1 tsp ●Soy sauce
  6. Take 1 pinch ●Salt
  7. Take 1 dash ●Ginger (grated, including the juice)
  8. Make ready 150 ml Dashi stock (kombu or shiitake mushroom based, or dashi stock granules)
  9. Take 2 tbsp Katakuriko
  10. Take 1/2 tsp ■Beet sugar (or sugar)
  11. Prepare 1/2 tsp ■Soy sauce
  12. Make ready 1/2 tbsp ■Sake
  13. Take 1 dash less than 1 pinch ■Salt
  14. Make ready 1 dash ■Ginger (grated, including the juice)
  15. Make ready 1 1/2 tsp Katakuriko (to thicken the sauce)
  16. Make ready 4 tbsp or (as needed) Grapeseed oil (or vegetable oil)

Cook and thicken with potato starch and water. Pour on the lotus root dumplings. The lotus root stays a little bit crunchy while the bok choy is tender and sweet. Make it saltier if you're serving with plain rice or keep it less.

Instructions to make Lotus Root Dumplings with Ankake Sauce:
  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.

The Best Lotus Root Recipes on Yummly Lotus Root & Pork SoupThe Woks of Life. Discover More Kinpira Renkon (Japanese Lotus Root Stir Fry) きんぴら蓮根 Jump to Recipe Matsutake Gohan (Wild Pine Mushroom Rice) 松茸ご飯 Jump to Recipe Simmered in dashi broth, Japanese Turnips with Soboro Ankake Sauce is a winter comfort. The sauce works great for classic pork-filled dumplings but also pairs wonderfully with pockets filled with eggs, prawns, or vegetables. Use this recipe either for homemade Chinese dumplings or store-bought dumplings.

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