Steps

1. Peel and thinly slice 150g of Lotus Root into 1mm thick rounds.
   🕒 00:52
2. Finely chop some of the thinly sliced lotus root into about 1cm pieces and set aside for the meat filling. (Key Tip!) Use the parts that are difficult to slice into the meat filling for no waste and an added texture.
   🕒 01:02
3. Soak the remaining sliced lotus root rounds in vinegar water to remove bitterness.
   🕒 01:15
4. Finely chop 10cm length of Leek.
   🕒 01:21
5. In a bowl, combine 150g of Ground Pork, 2 tsp of Cooking Sake (Rice Wine), 1 tsp of Potato Starch, 1 tsp of Chicken Bouillon Granules, 1 tsp of Soy Sauce, 1 tsp of Grated Garlic, and 1 tsp of Grated Ginger. Mix well until sticky.
   🕒 01:28
6. Add the finely chopped lotus root and leek to the mixed ground pork and combine further.
   🕒 01:49
7. Drain the lotus root rounds from the vinegar water, ensuring they are thoroughly dried.
   🕒 01:57
8. Lightly dust the surface of the dried lotus root rounds with Potato Starch (to taste). (Key Tip!) Dusting with potato starch helps the meat filling adhere firmly to the lotus root, preventing it from peeling off.
   🕒 02:09
9. Place the meat filling on the upper half of the lotus root rounds, fold them in half to sandwich the filling, and shape them like gyoza. (Key Tip!) Instead of wrapping the meat filling, placing it on the thin lotus root slices and folding them over allows for efficient preparation and creates bite-sized, easy-to-eat portions.
   🕒 02:14
10. Lightly oil a frying pan and heat over medium heat.
    🕒 02:39
11. Arrange the lotus root gyoza in the heated pan and cook until golden brown on one side.
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12. Once browned on one side, flip them over.
    🕒 03:16
13. After flipping, reduce the heat to low-medium, cover with a lid, and steam for 2 minutes.
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14. Once the pork is cooked through and both sides are golden brown, turn off the heat and transfer to a plate.
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15. Serve with your favorite dipping sauce, such as ponzu or vinegar soy sauce.
    🕒 04:05