Lotus Root Dumplings 213kcal / per person

recipes

category VegetablesSee the Related Food Category Page
recipe number 21095
cooking time 20 minutes
comment Japanese style sweets are supposed to be tough to make. But in this easy dessert recipe, you just cook lotus root batter on a frying pan.
image Sticky lotus root dough and sweet red bean paste are a good match. It is delicious right out of the frying pan.
Lotus roots 200 g
Red bean paste 100 g
Oil 1tsp

Grate the lotus root, place it in a colander and gently press to drain the excess liquid. Set the liquid aside and let settle.

Combine the clear upper portion of the liquid and the grated lotus root to make dough. Divide the dough into 8 portions and shape them into balls. Divide the red bean paste into 4 portions and shape them into balls. Roll out each ball of dough to form a disk. Sandwich each of the divided red bean paste with 2 disks and smooth out the rough edges.

Heat the oil in a non-stick frying pan. Arrange the (2) dumplings in the pan, fry and flip over when cooked halfway through. Cook until both sides become golden brown.

technique Squeeze any excess moisture out of the lotus root.
  1. Grate the lotus root, place it in a colander and gently press to drain the excess liquid. Set the liquid aside and let settle.
  2. Combine the clear upper portion of the liquid and the grated lotus root to make dough. Divide the dough into 8 portions and shape them into balls. Divide the red bean paste into 4 portions and shape them into balls. Roll out each ball of dough to form a disk. Sandwich each of the divided red bean paste with 2 disks and smooth out the rough edges.
  3. Heat the oil in a non-stick frying pan. Arrange the (2) dumplings in the pan, fry and flip over when cooked halfway through. Cook until both sides become golden brown.