Lotus root starch dumplings

Lotus root dumplings In the south of the Yangtze River in the midsummer, the lake in the water town in the polder area is densely covered with emerald lotus leaves. The breeze blows and dances, and the graceful lotus is also emitting a refreshing fragrance. At this time, lotus farmers always dig out new lotus roots, wash them and rub them on special stones to let a lot of lotus root pulp flow into the tank. After filtering, the lotus root pulp is put into a ceramic container for precipitation, the clear water on it is scooped out, and the precipitated dough is taken out and dried to obtain lotus root powder. Lotus root starch is used as the main ingredient of dumpling skin, wrapped with bean paste and steamed in a cage to make lotus root starch dumplings. Lotus root starch dumplings have the characteristics of smooth entrance, sweet and delicate, and are the best products for summer. The method of making lotus root starch dumplings is as follows: putting lotus root starch into a pot, mixing it with clear water and making it into paste, adding appropriate amount of glutinous rice flour and white sugar, mixing well, then putting it into a hot sesame oil pot, stir-frying it with a spatula until the water is slightly dry, pouring it out of the pot and cooling it on a chopping board, then kneading it into lotus root starch dough, putting it into a dosage of about 10 grams, rolling it into dumpling skins, and filling it with bean paste to make lotus root.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)