Lotus Root Starch Dumplings

Lotus Root Starch Dumplings

　　Lotus Root Starch Dumplings

　　In the peak of summer in the Jiangnan region, the lake surfaces of the polder villages are densely covered with emerald green lotus leaves. When a gentle breeze passes by, they sway gracefully, while the elegant lotus flowers emit a refreshing, intoxicating fragrance. During this time, lotus farmers often dig up fresh lotus roots, wash them, and then grind them on special stone mills to allow a large amount of lotus root starch to flow into a vat. The starch slurry is filtered and then poured into a ceramic container to settle. After scooping off the clear water from the top, the settled starch paste is taken out, dried, and becomes lotus root starch. Using this lotus root starch as the main ingredient for the dumpling wrappers, red bean paste is wrapped inside, and the dumplings are steamed to create lotus root starch dumplings. These dumplings are smooth, sweet, and delicate on the palate, making them a perfect treat for the summer heat.

　　The method for making lotus root starch dumplings is as follows:

　　Place the lotus root starch in a basin, mix with water to form a paste, then add an appropriate amount of glutinous rice flour and white sugar, stirring until well combined. Next, place the mixture in a heated pan with sesame oil and continuously stir-fry with a spatula. Once most of the moisture has evaporated, remove the mixture from the pan and let it cool on a flat surface. Knead it into a lotus root starch dough, divide it into portions weighing about 10 grams each, roll them out into dumpling wrappers, and wrap them with red bean paste to form the raw dumplings. Finally, steam them for about 4 minutes until fully cooked, remove from the steamer, and serve on a plate.