Spicy Lotus Root Dumpling

Spicy Lotus Root Dumpling

Marinated with  Chef's Own®Hot & Spicy Marinade and  Chef's Own®Chicken Powder Seasoning, the lotus root dumpling is fresh and crispy, with a spicy aftertaste.

What You'll Need

Amount Ingredients
130g Okara
100g Flour
70g Minced pork
170g Water
1 ea. Lotus root
5g Oyster sauce
10g Soy sauce
10g Fragrant pine
6g Chef's Own®Hot & Spicy Marinade
3g Chef's Own®Chicken Powder Seasoning
Sprinkle Sugar
Sprinkle Green onion
Half Ginger
Sprinkle Vinaigrette


  1. Marinate 70g of minced pork with 5g of oyster sauce, 10g of soy sauce, 3g of  Chef's Own®Chicken Powder Seasoning, 2g of sugar, an appropriate amount of chopped green onion, ginger and water for half an hour.

  2. Marinate 30g of okara and 6g of  Chef's Own®Hot & Spicy Marinade for half an hour, and then add the pork mince, mix and stir them.

  3. Wash the lotus root, peel and slice it to a thickness of about 3cm.

  4. Put the mixed okara and minced meat in between two lotus root slices and wrap them with flour evenly and thoroughly. Pat it to remove the excess flour.

  5. Mix the flour and water in a ratio of 1:7 and stir them until a paste forms. Put the dumpling in the paste until it is evenly wrapped.

  6. Wrap the dumpling with another layer of flour and fry it in a frying pan at 180°C until it is golden on both sides. Then drain the oil.

  7. Stir-fry 10g of fragrant pine and 100g of okara in oil until they are golden for adornment on the plate.