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Step-by-Step Guide to Prepare Perfect Lotus Root Dumplings with Ankake Sauce

By Easy Recipes 26 August 2020
Step-by-Step Guide to Prepare Perfect Lotus Root Dumplings with Ankake Sauce
Step-by-Step Guide to Prepare Perfect Lotus Root Dumplings with Ankake Sauce

Hello everybody, welcome to my recipe site. Today I’m gonna show you how to prepare a distinctive dish, Lotus Root Dumplings with Ankake Sauce. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Lotus Root Dumplings with Ankake Sauce Recipe. Lotus Root Dumplings with Ankake Sauce 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)".

You can cook Lotus Root Dumplings with Ankake Sauce using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of Lotus Root Dumplings with Ankake Sauce

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

Chop the shallots as a spare.Mix flour and water together and knead the dough to set aside.Peel and grate the lotus root, gently remove moisture, add to A and mix.Cook and thicken with potato starch and water.

Lotus Root Dumplings with Ankake Sauce instructions

  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..

Add pepper powder, salt, a little starch and a little soy sauce, and mix well.Set aside and marinate to make it delicious.Put ginger in the minced meat and mince.

Pour on the lotus root dumplings.Waxy and brittle. may be rated as an unique.Koyadofu with Pork Soboro Ankake Sauce Koyadofu can literally soak up flavors like a sponge!Savor every bite of this delicate dish covered in a thick ankake sauce with pork soboro, lotus root and.Lotus root (Lian Ou, 莲藕) is a popular vegetarian ingredient widely used in Chinese cuisine.

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