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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, lotus root dumplings with ankake sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lotus Root Dumplings with Ankake Sauce is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Lotus Root Dumplings with Ankake Sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.

To create the sauce, simply mix some light soy sauce with Chinese black vinegar and a pinch of sugar. It's a savory sauce that's If you've never dealt with fresh lotus root before, you should check out this video. I recorded the video for a stir fried lotus root.

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

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

Enjoy them with a savory tangy sauce. Lotus root is in season in the fall, yet it is available at other times of the year in whole or packaged form. Look for lotus root that is heavy and firm I typically stir-fry lotus root with plenty of wine and oyster sauce, which adds much needed depth to the mild taste of the stem. The Best Lotus Root Recipes on Yummly

Steps 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.

Marinated Lotus Root, Lotus Root Soup, Lotus Root Chips. sesame oil, lotus root, sugar, white vinegar, soy sauce, salt. Lotus roots are the stem of the lotus plant. These stems can grow quite long underwater (several feet!), with segments that look almost This recipe features a light but surprisingly flavorful sauce made with ginger, scallions, garlic, oyster sauce, an Shaoxing wine. Steamed lotus root balls are made of grated lotus roots mixed with prawns (shrimps), gingko nuts and green peas. The sauce is a lightly flavoured dashi sauce, thickened with cornflour, which shines when poured over the balls.

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