Whew! I worked up a sweat last night. I’m not normally an active person. The most active part of my day involves walking up (climbing up) the LONG and PAINFUL DC metro escalators. Other than that, I lead a mostly sedentary lifestyle. Last night, however, I decided to pop in a Tracy Anderson Precision Toning DVD. A classmate of Charkie (shout out to Rarkie!) introduced me to Tracy’s method. I’ll try to make a separate post about that journey. After the sweat, I decided to reward myself with a little homestyle treat. It was also a good way to free up some space in my crowded refrigerator.
Growing up, lotus roots were a staple part of my diet. I never really though about what the circular slices with weird holes came from. Most people have probably seen lotus leaves/flower float above water. Who knew we could eat the roots planted underneath the water or soil? I call that cray. There are many medicinal benefits to this plant according to Chinese medicine. It is common to see people mix hot water with lotus root powder to create a sort of concoction that is supposed to be good for the body (high in dietary fiber, vitamin C, potassium, thiamin just to name a few and quite low in saturated fat). I also love pastries that are made with lotus seed paste (such as in mooncakes or wife cakes, etc). This dish here (the one that I made last night), involves slicing the lotus root into thin patty-style slices and filling it with a sort of dumpling or wonton or meat bun filling and then coating it with cornstarch and flour to prepare for deep frying. It is great as an appetizer or on the go snack! The lotus root comes out crispy while the savory pork filling gives a juicy, tender to complement.
- Lotus Root
- Ground Pork (or minced pork loin)
- Green Onions
- Chives (optional, you can just stick to green onions)
- Minced Garlic
- Minced Ginger
- Soy Sauce
- Black vinegar
- Sesame Oil
- Chinese Cooking Wine
- Crushed Red Pepper Powder (optional)
For the pork filling, I combined minced pork (you can use ground pork, or ground whatever other meat you’d like – I wouldn’t suggest using ground beef though), chopped chives, minced ginger, minced garlic, soy sauce, black vinegar, chinese cooking wine, salt, white pepper powder, red pepper powder, and cornstarch in a bowl. Mix thoroughly.
To create the lotus root “patty buns,” you should begin slicing the lotus root, as if you were creating a thin slice. However, stop just as you feel that you are about to completely cut off a slice. Move to what would be the beginning point of you second slice and complete the slice. This way, you have two thin slices that are attached to each other at one end.
Create the batter for frying! Mix flour, cornstarch, an egg and water! You want a thick consistency for this. Think pancake batter!
This part is fun! Fill each patty with the pork filling!
Fry the patties! For a healthier version, you could probably stick these in the oven. Let cool on a rack/use a paper towel to blot away some of that oil. Bon Appetit!