After the Start of Autumn, fresh lotus roots come onto the market—crisp, tender, and fresh. Using them to make dumplings gives you chewy, smooth lotus root bits and delicious, savory dumplings.
Steps for making lotus root and pork dumplings：Take two lotus roots, wash them clean, and scrape off the outer skin. Cut the lotus roots into large chunks and put them into a food processor to grind. Add scallions, ginger, light soy sauce, oyster sauce, and Sichuan peppercorn powder to the meat filling. Put the seasoned meat filling into the crushed lotus root. Pour oil into a pan, add an appropriate amount of Sichuan peppercorns and heat until hot. Let the peppercorn oil cool, remove the peppercorns, and then pour the peppercorn oil into the meat filling. Add an appropriate amount of salt and mix well. While adding water to the flour, stir with chopsticks until it forms a shaggy dough. Knead it smooth and let it rest for ten minutes. Put it on a cutting board, knead and press out the air. Roll it into an even, thin, long strip. Cut it into evenly sized pieces. Press each piece flat with your hand, then roll it out with a rolling pin into a thin wrapper. Wrap the meat filling inside and wait to cook them. Pour an appropriate amount of water into a pot. After it comes to a boil, add the dumplings, cover the pot, and cook until boiling, then add cold water three more times repeatedly, and they are ready to come out of the pot.