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.