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.

Hakka Stuffed Lotus Root (客家莲藕馅)

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

  1. 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.
  2. 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.
  3. Stuff the prepared lotus root slices with the pork filling, pressing the filling firmly into the cavities.
  4. 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.
  5. 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