Hakka Stuffed Lotus Root (客家莲藕馅)
客家莲藕馅 (Hakka Stuffed Lotus Root) is a traditional dish from the Hakka cuisine, known for its unique flavors and textures. This dish features lotus root stuffed with a savory filling, creating a delightful combination of tastes and aromas.
Ingredients
- 2 lotus roots, peeled and sliced
- 200g ground pork
- 1/2 cup water chestnuts, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 green onion, finely chopped
- 1 tablespoon cornstarch
- 1 egg
Instructions
- Prepare the lotus roots by slicing them into 1/2 inch thick rounds. Use a small knife to carefully hollow out the centers, creating a cavity for the filling.
- In a mixing bowl, combine the ground pork, water chestnuts, garlic, soy sauce, oyster sauce, sesame oil, salt, white pepper, green onion, cornstarch, and egg. Mix well to form the filling.
- Stuff the prepared lotus root slices with the pork filling, pressing the filling firmly into the cavities.
- Heat a pan over medium heat and add a small amount of oil. Place the stuffed lotus root slices in the pan and cook for 3-4 minutes on each side, or until the pork filling is fully cooked and the lotus root is tender.
- Once cooked, remove the stuffed lotus root from the pan and serve hot.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 25g
- Protein
- 10g
- Fat
- 8g
Supplies
Knife Mixing Bowl Frying Pan
Tools
Cutting Board Cooking Spoon
Serving suggestions
Serve the Hakka Stuffed Lotus Root as a main dish with steamed rice and a side of stir-fried vegetables.
Tips & tricks
For a vegetarian option, the pork filling can be substituted with a mixture of finely chopped mushrooms, tofu, and water chestnuts.
Cost
$10