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1
Chop the shiitake mushrooms finely.
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2
If you are not a vegetarian, 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 remove the astringency.
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4
Grate the soaked lotus root and squeeze it out lightly to get rid of 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.
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8
(You can add a little sugar at this point.)
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9
If you are not a vegetarian, add 1/2 of an egg white to make the dumplings light.
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10
When the flavor is to your taste, form the mixture into about ping-pong sized dumplings.
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11
I could make 8 to 9 dumplings.
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12
Wrap up each dumpling in a piece of plastic wrap.
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13
Twist the ends tightly.
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14
Microwave the wrapped dumplings from Step 6 for 2 minutes, then remove the plastic.
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15
The lotus root dumplings are done!
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16
Leave them on a plate for a while to let cool.
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17
Fry the lotus root dumplings: Coat the Step 6 microwaved lotus root dumplings with katakuriko.
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18
Heat the grapeseed (or vegetable) oil in a frying pan, and shallow-fry the dumplings while rolling them around occasionally.
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19
You can deep fry the dumplings in lots of oil if you like, but this shallow-frying method is calorie-conscious.
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20
Fry the lotus root dumplings: Coat the Step 6 microwaved lotus root dumplings with katakuriko.
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21
Heat the grapeseed (or vegetable) oil in a frying pan, and shallow-fry the dumplings while rolling them around occasionally.
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22
You can deep fry the dumplings in lots of oil if you like, but this shallow-frying method is healthier.
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23
When the surface of the dumplings turns golden brown, turn the heat off and take the dumplings out of the frying pan.
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24
Transfer to a serving plate, pour the Step 8 ankake sauce (warmed again) over the dumplings, and enjoy!
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25
You can use the leftover ankake sauce the next day by pouring over steamed vegetables or noodles.
