Easiest Way to Prepare Homemade Lotus Root Dumplings with Ankake Sauce

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, lotus root dumplings with ankake sauce. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Grate the soaked lotus root and squeeze it out lightly to get rid of some of the moisture. Grate the soaked lotus root and squeeze it out lightly to eliminate some of the moisture. Chop the lotus roots into minced pieces and mix with pork and green onions. Add pepper powder, salt, a little starch and a little soy sauce, and mix well.

Lotus Root Dumplings with Ankake Sauce is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Lotus Root Dumplings with Ankake Sauce is something which I’ve loved my entire life.

To get started with this particular 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 it.

The ingredients needed to make Lotus Root Dumplings with Ankake Sauce:

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

Filling: Chicken, Lotus Root, Napa Cabbage, Water, Canola Oil, Scallion, Light Soy Sauce (Water, Soya Bean, Salt & Wheat Flour), Sesame Oil, Sugar, Salt, Cooking Wine (Water, Alcohol, Salt), Modified Corn Starch, Chicken Flavor Base {Dextrose, Salt, Chicken Flavor [Yeast Extract. The sauce can contain vegetables and/or meat (see my Tofu with Vegetable Sauce), or nothing, i.e. just a plain thick sauce as you can see in my Japanese Pork Meatball (Niku-dango) dishes. The different types of Ankake are named by adding a word that represents the flavour and/or the ingredients of the sauce. Cold Lotus Root in Vinegar Sauce is a typical cold dish in Shaanxi Province, China.

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 different types of Ankake are named by adding a word that represents the flavour and/or the ingredients of the sauce. Cold Lotus Root in Vinegar Sauce is a typical cold dish in Shaanxi Province, China. It is a good food on hot summer days, since lotus root itself has the function of relieving heat and sunstroke. Besides eaten cold, lotus root, 'ginseng in water', can be cooked to make many kinds of warm dishes by stir-frying, braising or steaming. Start by dissolving a teaspoon of sugar into a tablespoon of water.

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