Lotus Root Dumplings with Ankake Sauce

• 1 section Lotus root
• 2 Fresh shiitake mushrooms
• 2 tbsp Katakuriko
• 2 tsp Sake
• 1 tsp Soy sauce
• 1 pinch Salt
• 1 dash Ginger (grated, including the juice)
• 150 ml Dashi stock (kombu or shiitake mushroom based, or dashi stock granules)
• 2 tbsp Katakuriko
• 1/2 tsp Beet sugar (or sugar)
• 1/2 tsp Soy sauce
• 1/2 tbsp Sake
• 1 dash less than 1 pinch Salt
• 1 dash Ginger (grated, including the juice)
• 1 1/2 tsp Katakuriko (to thicken the sauce)
• 4 tbsp or (as needed) Grapeseed oil (or vegetable oil)

1. Chop the shiitake mushrooms finely.
2. If you are not a vegetarian, use 50 g of peeled and chopped shrimp instead.
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.
4. Grate the soaked lotus root and squeeze it out lightly to get rid of some of the moisture.
5. Add the shiitake mushrooms or shrimp from Step 1 to the grated lotus root in a bowl.
6. Add the seasoning ingredients to Step 3, and knead gently with your hands to bring everything together.
7. Taste and adjust the seasonings.
8. (You can add a little sugar at this point.)
9. If you are not a vegetarian, add 1/2 of an egg white to make the dumplings light.
10. When the flavor is to your taste, form the mixture into about ping-pong sized dumplings.
11. I could make 8 to 9 dumplings.
12. Wrap up each dumpling in a piece of plastic wrap.
13. Twist the ends tightly.
14. Microwave the wrapped dumplings from Step 6 for 2 minutes, then remove the plastic.
15. The lotus root dumplings are done!
16. Leave them on a plate for a while to let cool.
17. Fry the lotus root dumplings: Coat the Step 6 microwaved lotus root dumplings with katakuriko.
18. Heat the grapeseed (or vegetable) oil in a frying pan, and shallow-fry the dumplings while rolling them around occasionally.
19. You can deep fry the dumplings in lots of oil if you like, but this shallow-frying method is calorie-conscious.
20. Fry the lotus root dumplings: Coat the Step 6 microwaved lotus root dumplings with katakuriko.
21. Heat the grapeseed (or vegetable) oil in a frying pan, and shallow-fry the dumplings while rolling them around occasionally.
22. You can deep fry the dumplings in lots of oil if you like, but this shallow-frying method is healthier.
23. When the surface of the dumplings turns golden brown, turn the heat off and take the dumplings out of the frying pan.
24. Transfer to a serving plate, pour the Step 8 ankake sauce (warmed again) over the dumplings, and enjoy!
25. You can use the leftover ankake sauce the next day by pouring over steamed vegetables or noodles.

root, shiitake mushrooms, katakuriko, sake, soy sauce, salt, ginger, shiitake mushroom, katakuriko, sugar, soy sauce, sake, salt, ginger, katakuriko, oil

Taken from cookpad.com/us/recipes/153357-lotus-root-dumplings-with-ankake-sauce (may not work)