Lotus Root Dumplings (Clear Soup Version)

1. 1

   Chop the shiitake mushrooms finely.

2. 2

   If you are not a vegetarian, you can use 50 g of peeled and chopped shrimp instead.

3. 3

   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 get rid of the astringency.

4. 4

   Grate the soaked lotus root and squeeze it out lightly to eliminate some of the moisture.

5. 5

   Add the shiitake mushrooms or shrimp from Step 1 to the grated lotus root in a bowl.

6. 6

   Add the seasoning ingredients to Step 3, and knead gently with your hands to bring everything together.

7. 7

   Taste and adjust the seasonings (you can add a little sugar at this point.)

8. 8

   If you are not a vegetarian, add 1/2 of an egg white to make the dumplings light and fluffy.

9. 9

   When the flavor is to your taste, form the mixture into about ping-pong sized dumplings.

10. 10

    I could make 8 to 9 dumplings with these ingredients.

11. 11

    Wrap up each dumpling in a piece of plastic wrap.

12. 12

    Twist the ends tightly.

13. 13

    Microwave the wrapped dumplings from Step 6 for 2 minutes, then take off the plastic.

14. 14

    Your chewy lotus root dumplings are done!

15. 15

    Make the clear soup: Add the flavoring ingredients to 500 ml of dashi (make the dashi stock with kombu and shiitake mushrooms, or use dashi stock granules.)

16. 16

    Heat up the Step 8 mixture, add the Step 7 lotus root dumplings and bring to a boil (don't heat for too long).

17. 17

    Ladle into serving bowls, sprinkle in some chopped green onion and it's done.

* Per serving · 4 servings · Values may vary.