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1
Chop the shiitake mushrooms finely.
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2
If you are not a vegetarian, you can use 50 g of peeled and chopped shrimp instead.
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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.
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4
Grate the soaked lotus root and squeeze it out lightly to eliminate some of the moisture.
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5
Add the shiitake mushrooms or shrimp from Step 1 to the grated lotus root in a bowl.
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6
Add the seasoning ingredients to Step 3, and knead gently with your hands to bring everything together.
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7
Taste and adjust the seasonings (you can add a little sugar at this point.)
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8
If you are not a vegetarian, add 1/2 of an egg white to make the dumplings light and fluffy.
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9
When the flavor is to your taste, form the mixture into about ping-pong sized dumplings.
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10
I could make 8 to 9 dumplings with these ingredients.
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11
Wrap up each dumpling in a piece of plastic wrap.
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12
Twist the ends tightly.
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13
Microwave the wrapped dumplings from Step 6 for 2 minutes, then take off the plastic.
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14
Your chewy lotus root dumplings are done!
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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.)
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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).
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17
Ladle into serving bowls, sprinkle in some chopped green onion and it's done.
