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

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, lotus root dumplings with ankake sauce. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Lotus Root is in season during the fall. This banchan is not eaten everyday in Korea - saved for special occasions. [No Music] How to make Boiled Dumplings. 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.

Lotus Root Dumplings with Ankake Sauce is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Lotus Root Dumplings with Ankake Sauce is something that I’ve loved my whole life. They are nice and they look wonderful.

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

Store lotus root in a cool place, such as the refrigerator. In a large stock-pot, bring vegetable broth and soy sauce to a simmer over low heat. Add the carrots and allow them to cook for eight to ten minutes. 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.

Add the carrots and allow them to cook for eight to ten minutes. The Best Lotus Root Recipes on Yummly Buddha's Delight, Marinated Lotus Root, Lotus Root Soup. The included sauce garnishes the dumplings with a tasty touch and brings them to a whole new level. Besides eaten cold, lotus root, 'ginseng in water', can be cooked to make many kinds of warm dishes by stir-frying, braising or Then add the lotus root and carrot slices.

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