Chewy Texture Easy Vegetable Gyoza Dumplings Made with Lotus Root

• 1 section Lotus root
• 4 Shiitake mushrooms (minced)
• 1/2 bunch Chinese chives (minced)
• 1 clove Grated garlic
• 1 thumb Grated ginger
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 tsp Sesame oil
• 1 tbsp Weipa
• 1 tbsp Kudzu starch
• 2 tbsp Hot water

1. Grate the lotus root over a bowl leaving 1/4 of it intact.
2. Mince the remaining 1/4 of the lotus root, add to the bowl, and mix.
3. Add all the ingredients.
4. Dissolve the Weipa Chinese soup stock and kudzu starch in the hot water.
5. Mix with the Step 1 mixture.
6. Wrap the Step 2 filling with gyoza dumpling wrappers.
7. Arrange the gyoza dumplings on a heated frying pan, and lightly fry.
8. Pour the 100 ml of water into the pan, cover with a lid, and steam-fry for about 7 minutes.
9. Remove the lid, and fry some more to evaporate the water off until they turn golden brown.
10. Here is a soy bean version of this recipe "Easy Vegetable Gyoza Dumplings Made with Cooked Soy"

root, shiitake mushrooms, chinese chives, garlic, ginger, soy sauce, sake, sesame oil, weipa, kudzu, water

Taken from cookpad.com/us/recipes/153934-chewy-texture-easy-vegetable-gyoza-dumplings-made-with-lotus-root (may not work)