How to make it

  • 1. grate the lotus root, carrot and onion in a large bowl
  • 2. squeeze as much water as possible and discard
  • 3. add salt, flour and breadcrumbs and mix well with your hands
  • 4. form small balls that you are going to fry in a frying pan
  • 5. *to make the dashi stock, place one piece of kombu, size 10x10cm, in 500ml of filtered water for an hour or longer (this is obviously best made in advance so the water will soak up more sea flavour)
  • 6. heat up the oil and start frying the dumplings for two minutes on each side which should make them golden brown See Photo
  • 7. once done, place on a plate with kitchen towel to drain the excess oil off
  • 8. while they rest on it, make the soup stock by straining the water you've been soaking the kombu in with a sieve, add the ginger juice, soya sauce and place on the hob
  • 9. bring to a boil and get the arrowroot ready. mix the 2tbsp of arrowroot with 4 tbsp of water and add to the soup
  • 10. place the dumplings in small bowls and cover with soup
  • 11. serve with rice on the side
The dumplings on their own   Close

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