Home Style Lotus Root

I have no idea how to actually describe this dish but it's amazing.

Here's what you'll need.

1. Everything for Jiaozi except the JiaoZi skins.
2. Fresh Lotus Root.
3. Your Favorite frybatter recipe. (I'd recommend a beer batter that you'd use for fish.
(Click Here for a good one.)

Peel the lotus root or scrape the outer skin and wash well.

Slice it into very thin Rounds.

You will need pairs of rounds so I like to keep them facing the same way and stacked in piles of two. You can do whatever you like, just don't blame me if your halves don't fit together right or they look bad. The flavor will be the same. This can be a bit tedious but the taste is worth it.

Once you have your thin slices set them aside and make your JiaoZi Innards.

On one slice of Lotus root put a spoonful of Jiaozi meat and close it with a second round. Press down just a little so the meat fills the holes of the Lotus Root.

Once you've prepped all the Lotus Root "dumplings" you can heat a large flat bottomed skillet with some Oil. Frying oil like Peanut or Soy will taste the best but I always use Olive Oil. It's up to you. You aren't DEEP frying them so just about a 1/4 inch of oil in the bottom of the pan is fine.

Whip up a THICK batter and dip the Lotus root in coating both sides liberally. Then gently place them in the pan and watch the magic happen.

After a few minutes flip them over. They should be golden BROWN on both sides. Just golden with no browning and they may not be fully cooked.

Let them sit for about 5-10 minutes after cooking so you don't burn your kisser and you should be all set.