AuthorJanella
Grate the fresh lotus root. If using the thawed lotus root, mince the slices in a food processor.
Dissolve the kudzu in the water to form a paste. (Or you can use the liquid from the grated lotus root.)
Mix the onion, ginger and salt with the lotus root, then mix in the kudzu slurry.
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.
Meanwhile, for the dressing, combine the vinegar, tamari, mirin and sesame seeds in a small bowl and mix well.
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
Directions
Grate the fresh lotus root. If using the thawed lotus root, mince the slices in a food processor.
Dissolve the kudzu in the water to form a paste. (Or you can use the liquid from the grated lotus root.)
Mix the onion, ginger and salt with the lotus root, then mix in the kudzu slurry.
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.
Meanwhile, for the dressing, combine the vinegar, tamari, mirin and sesame seeds in a small bowl and mix well.
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.
