Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, lotus root dumplings with ankake sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Lotus Root Dumplings with Ankake Sauce is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Lotus Root Dumplings with Ankake Sauce is something which I have loved my entire life.
To begin with this particular recipe, we have to first 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:
- Prepare 1 section Lotus root
- Get 2 Fresh shiitake mushrooms
- Prepare 2 tbsp ●Katakuriko
- Take 2 tsp ●Sake
- Make ready 1 tsp ●Soy sauce
- Get 1 pinch ●Salt
- Get 1 dash ●Ginger (grated, including the juice)
- Get 150 ml Dashi stock (kombu or shiitake mushroom based, or dashi stock granules)
- Make ready 2 tbsp Katakuriko
- Prepare 1/2 tsp ■Beet sugar (or sugar)
- Prepare 1/2 tsp ■Soy sauce
- Make ready 1/2 tbsp ■Sake
- Prepare 1 dash less than 1 pinch ■Salt
- Get 1 dash ■Ginger (grated, including the juice)
- Get 1 1/2 tsp Katakuriko (to thicken the sauce)
- Prepare 4 tbsp or (as needed) Grapeseed oil (or vegetable oil)
Steps to make Lotus Root Dumplings with Ankake Sauce:
- Chop the shiitake mushrooms finely. If you are not a vegetarian, use 50 g of peeled and chopped shrimp instead.
- 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.
- 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.
- 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.
- When the flavor is to your taste, form the mixture into about ping-pong sized dumplings. I could make 8 to 9 dumplings.
- Wrap up each dumpling in a piece of plastic wrap. Twist the ends tightly.
- 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.
- 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.
- 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.
- When the surface of the dumplings turns golden brown, turn the heat off and take the dumplings out of the frying pan.
- 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.
So that is going to wrap this up for this special food lotus root dumplings with ankake sauce recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
