(For all ingredients, please use organic versions if available)
200 grams lotus root
90 grams carrot
90 grams onion
40 grams domestically produced wheat
40 grams bread crumbs
⅓ teaspoon salt Savory Sauce
1 piece of green onion
1 cup vegetable stock
2 tablespoons soy sauce
2 teaspoons ginger juice
2 teaspoons kudzu powder
4 teaspoons water
- Take the lotus root, remove the stem, cut it into quarters and grate it.
- Grate the carrot. Mix it with the lotus root.
- Mince the onion and add in to the grated lotus.
- Add in 1/3 teaspoon of salt.
- Add in the breadcrumbs, mix it a little.
- Add in the flour, and mix again.
- Press down on the paste and make it flat a little like this.
- Divide into four equal parts.
- Take out ¼ of the ingredients and fill it up with the flour into the empty space. It takes about 40 grams of flour.
- Knead it a little bit.
- Roll them into cute little dumpling balls about 2 to 3 centimeters in diameter.
- Fry the dumplings balls in a heat oil of about 170°C.
- Make sure the paste be cooked well by using medium heat to avoid the outside be burned before the inside onion is cooked. When the balls are fried, dish them all out.
- Meanwhile, prepare the thick starch sauce.
- Take 1 green onion, cut it in half, peel off the outside layer, and cut it into 4 long pieces first, then put them together and cut into 2 centimeter pieces.
- Pour 1 cup of vegetable stock in the pot.
- Add in 2 tablespoon of soy sauce.
- Before heating the pot, dissolve the kudzu powder.
- Add twice the amount of water to the kudzu powder in the pot and stir them.
- Grate the ginger and add 2 teaspoons of its juice.
- Put the pot on the stove and stir.
- Add some green onion and cook until the sauce becomes thick.
- Pour the sauce on the ball’s plate.
- Ready to be served .