Lotus Dumpling Consommé

This recipe makes delicate lotus root dumplings in a very clear, savory consommé. It's a comforting soup perfect for a light meal on a cooler evening.

Ingredients

• 2 lotus roots (about 300 grams total), peeled
• 0.5 cup finely chopped cabbage
• 0.25 cup finely chopped carrots
• 2 tablespoons finely chopped green onions (white parts only)
• 1 tablespoon grated fresh ginger
• 1.5 tablespoons cornstarch
• 1 teaspoon soy sauce
• 0.5 teaspoon sesame oil
• 0.25 teaspoon white pepper
• 4 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 0.5 teaspoon salt
• 0.25 teaspoon white pepper
• 2 tablespoons chopped green onions (green parts), for garnish
• 1 teaspoon toasted sesame seeds, for garnish

Instructions

1. Wash and peel 2 lotus roots. Grate one lotus root into a fine pulp using a grater. For the other lotus root, finely chop it into very small, uniform pieces. Squeeze out excess water from both the grated pulp and the chopped pieces using a clean kitchen towel or cheesecloth. This helps in binding the dumplings.
2. In a medium bowl, combine the squeezed lotus root (grated and chopped), 0.5 cup finely chopped cabbage, 0.25 cup finely chopped carrots, 2 tablespoons finely chopped white parts of green onions, 1 tablespoon grated fresh ginger, 1.5 tablespoons cornstarch, 1 teaspoon soy sauce, 0.5 teaspoon sesame oil, and 0.25 teaspoon white pepper. Mix well until everything is evenly combined and forms a sticky mixture.
3. Form the mixture into small, bite-sized dumplings, about 2.5 cm (1 inch) in diameter. You should get approximately 16-20 dumplings. Place them on a plate dusted lightly with cornstarch to prevent sticking.
4. In a large pot or Dutch oven, bring 4 cups vegetable broth to a gentle simmer over medium heat. Add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 0.5 teaspoon salt, and 0.25 teaspoon white pepper to the broth. Stir to combine.
5. Carefully slide the prepared lotus dumplings into the simmering broth, one by one. Do not overcrowd the pot; cook in batches if necessary. Let them simmer gently for 8-10 minutes, or until the dumplings float to the surface and are cooked through.
6. Once cooked, remove the dumplings with a slotted spoon and set aside. Keep them warm while you finish the consommé.
7. Ladle the clear consommé into individual serving bowls. Add 4-5 cooked lotus dumplings to each bowl. Garnish each serving with 0.5 tablespoon chopped green onions (green parts) and a sprinkle of 0.25 teaspoon toasted sesame seeds. Serve immediately.

View the interactive Lotus Dumpling Consommé recipe