In
AuthorJanella
Rating
Yields1 Serving
 1 fresh lotus root, or 1 cup frozen sliced lotus root, thawed
 2 tbsp kudzu powder
 1 tbsp water
 ½ onion, finely diced
 1 tsp grated fresh ginger
 1 tsp unrefined salt
 2 tsp wasabi, to serve
DRESSING
 2 tbsp white vinegar
 1 tbsp tamari
 1 tbsp mirin
 2 tsp toasted sesame seeds
1

Grate the fresh lotus root. If using the thawed lotus root, mince the slices in a food processor.

2

Dissolve the kudzu in the water to form a paste. (Or you can use the liquid from the grated lotus root.)

3

Mix the onion, ginger and salt with the lotus root, then mix in the kudzu slurry.

4

Shape the onion mixture into dumplings about 3 cm (1¼ in) in diameter. Place a plate in a bamboo steamer, add the dumplings, cover with a lid and steam over a saucepan of simmering water for about 15 minutes until firm to the touch. Allow them to cool a little as this will also firm them up.

5

Meanwhile, for the dressing, combine the vinegar, tamari, mirin and sesame seeds in a small bowl and mix well.

6

Serve either in the steamer with the dipping sauce on the side, or arrange on a platter and drizzle the dressing over the dumplings just before serving. Garnish with wasabi.

Ingredients

 1 fresh lotus root, or 1 cup frozen sliced lotus root, thawed
 2 tbsp kudzu powder
 1 tbsp water
 ½ onion, finely diced
 1 tsp grated fresh ginger
 1 tsp unrefined salt
 2 tsp wasabi, to serve
DRESSING
 2 tbsp white vinegar
 1 tbsp tamari
 1 tbsp mirin
 2 tsp toasted sesame seeds

Directions

1

Grate the fresh lotus root. If using the thawed lotus root, mince the slices in a food processor.

2

Dissolve the kudzu in the water to form a paste. (Or you can use the liquid from the grated lotus root.)

3

Mix the onion, ginger and salt with the lotus root, then mix in the kudzu slurry.

4

Shape the onion mixture into dumplings about 3 cm (1¼ in) in diameter. Place a plate in a bamboo steamer, add the dumplings, cover with a lid and steam over a saucepan of simmering water for about 15 minutes until firm to the touch. Allow them to cool a little as this will also firm them up.

5

Meanwhile, for the dressing, combine the vinegar, tamari, mirin and sesame seeds in a small bowl and mix well.

6

Serve either in the steamer with the dipping sauce on the side, or arrange on a platter and drizzle the dressing over the dumplings just before serving. Garnish with wasabi.

Lotus Root Dumplings
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