Easily made in a frying pan, this crispy cheese lotus root is a delightful treat. The crispiness of the lotus root and the fragrant cheese perfectly complement the gyoza wrappers. It's a simple and delicious arrangement recipe perfect as a snack or light meal.
Ingredients
Main Ingredients (2-3 servings)
- Lotus root 100g
- Gyoza wrappers 15 sheets
- Mixed cheese 40g
Seasonings
- Mayonnaise (to taste)
- Coarsely ground black pepper (to taste)
- Salt (a pinch)
- Vegetable oil (thin layer)
Steps
- Peel and thinly slice 100g of lotus root into 1-2mm thick rounds.
- Soak the sliced lotus root in vinegar water for about 5 minutes to remove bitterness.
- Drain the soaked lotus root and place it in a heatproof container.
- Cover with plastic wrap and microwave at 600W for 2 minutes.
- After microwaving, drain the water using a colander.
- Lightly grease a frying pan with vegetable oil.
- Arrange 15 sheets of gyoza wrappers in the frying pan.
- Spread mayonnaise evenly over the gyoza wrappers.
- Arrange the microwaved lotus root slices on top.
- Sprinkle a pinch of salt over the lotus root.
- Scatter 40g of mixed cheese over the top.
- Sprinkle with coarsely ground black pepper, if desired.
- Heat the frying pan over medium heat.
- Once the pan is heated, cover with a lid and steam-fry over medium heat for 2 minutes.
- When the cheese has melted and the wrapper starts to move, carefully transfer it to a plate.
- To prevent the lotus root from breaking, invert the frying pan over the plate and flip the wrapper back into the pan. This is the key! Steaming melts the cheese, and then flipping and crisping creates a wonderfully fragrant finish.
- Continue to cook over medium to medium-high heat until the cheese is golden brown. This is the key! Thinly slicing and microwaving the lotus root ensures a good texture while cooking quickly and deliciously.
- Once cooked, transfer to a plate.
- Cut into easy-to-eat pieces and arrange on a serving plate.
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