Why Make Lotus Root Pork Patties?

Lotus root is a classic ingredient in Chinese cooking, valued not only for its distinct crunchy texture but also for its symbolism in Chinese culture. Chinese Lotus Root and Pork Pies symbolize family unity and partnership, making them ideal for festive occasions. The mild, earthy flavor of the lotus root pairs beautifully with a savory pork filling, making this a dish you’ll want to make again and again.

What Are the Health Benefits of Lotus Root?

Lotus root is a highly nutritious root vegetable with a host of health benefits. It’s rich in dietary fiber, vitamins C and B6, and essential minerals like potassium. Low in saturated fat, it’s an ideal choice for adding heart-healthy ingredients to your meals. With benefits like improved blood circulation, reduced inflammation, and digestive health support, Asian Lotus Root Dishes are a tasty way to boost wellness.

The Significance of Lotus Root Pork Patties in Chinese Culture

In Chinese tradition, lotus root symbolizes purity and harmony, while 藕盒 (ouhe) has a double meaning, sounding similar to words for “togetherness” or “family reunion.” Families make these Lotus Root Pork Patties to celebrate the Mid-Autumn Festival and other gatherings, honoring both cultural heritage and the joy of being together.

Key Ingredients for Homemade Lotus Root Pork Pies

How to Make Lotus Root and Pork Pies: Step-by-Step

1. Prepare the Lotus Root

• Peel and thoroughly wash the lotus root. To keep it fresh and reduce bitterness, soak it in water with a bit of vinegar.
• Clean the holes with a straw cleaner to remove any dirt or mud residue.
• Slice the lotus root into thin pieces and set them aside in lightly salted water to maintain freshness.

2. Make the Pork Filling

• Use a food processor to blend the ginger and leek until finely chopped.
• Add pork belly, corn starch, salt, soy sauce, and sugar. Blend until the ingredients are well mixed. If you don’t have a food processor, you can finely chop the ingredients by hand and use minced pork with 20% fat for a similar texture.

3. Prepare the Batter

• In a mixing bowl, combine plain flour, corn starch, a pinch of salt, egg, optional five spice powder, and water (or beer for added crispiness). Add 2 tsp of oil, stirring until the batter is smooth but not too thick.

4. Assemble the Chinese Pork Patties with Lotus Root

• Take two slices of lotus root and spread a thin layer of the pork mixture on one slice.
• Place the other slice on top to form a “sandwich,” pressing firmly to seal. Repeat with remaining slices.

5. Cook the Lotus Root Pork Patties

• Heat a grill pan or skillet to medium-high, coating it with a thin layer of oil.
• Dip each lotus root sandwich into the batter, ensuring a thin, even coating.
• Place the patties in the pan, cooking until golden brown on one side before flipping to cook the other, making sure the pork filling is fully cooked.

6. Serve and Enjoy!

• Drain excess oil using a paper towel. Serve warm with sweet chili sauce or ketchup for dipping.

These Homemade Lotus Root Pies are perfect as a main dish alongside a simple side salad or as a delicious appetizer for sharing.

Tips for Buying and Storing Lotus Root

• Choosing Fresh Lotus Root: Look for light brown lotus root at Asian markets. It should be firm and free of blemishes for the best flavor.
• Storage: Keep fresh lotus root in the refrigerator and use within a few days to maintain quality.
• Cleaning Thoroughly: Lotus root has a unique hollow structure, so clean each hole carefully to remove any debris.

Why You’ll Love This Lotus Root and Minced Pork Pies Recipe

1. Unique Texture and Flavor: The combination of crisp lotus root and juicy pork filling makes these Crispy Pork and Lotus Root Patties a treat for the taste buds.
2. Nutritious and Filling: Lotus root is low in calories but rich in fiber, vitamins, and minerals, adding a healthy boost to your meal.
3. A Festive, Traditional Dish: Perfect for celebrations and family gatherings, these Chinese Dim Sum Style Pies are a great way to share the warmth and joy of Chinese culture.

Make these Savory Pork and Lotus Root Pies part of your next meal for a deliciously unique dish that honors tradition and satisfies your taste buds. Serve it with your favorite dipping sauce, and as we say in Chinese, 用餐愉快 (yòng cān yú kuài) – enjoy your meal!

Lotus Root and Minced Pork Pies: Traditional Chinese Lotus Root and Pork Pies Recipe

Recipe by LinCourse: Pies, PorkCuisine: ChineseDifficulty: Easy

Servings

3

servings

Prep time

30

minutes

Cooking time

40

minutes

Learn how to make Lotus Root and Minced Pork Pies with this traditional Chinese recipe. Crispy lotus root sandwiches filled with juicy pork, perfect for family gatherings or as a savory appetizer. Discover the rich flavors and cultural significance behind this delicious dish!

Ingredients

• Lotus root, 370g (sliced thinly)

• Leek, half of a large leek

• Pork belly, 270g (or 20% fat minced pork)

• Fresh ginger, 2g

• Plain flour, ½ cup

• Corn starch, ½ cup

• Medium-sized egg, 1

• Soy sauce, 1 tsp

• Salt, to taste

• Sugar, ⅓ tsp

• Chinese five spice or thirteen spice powder, ½ tsp (optional)

• Sweet chili sauce or ketchup (for dipping)

Directions

• Peel and wash the lotus root thoroughly, I soaked it in warm light vinegar and salt water and brushed all the holes with a straw cleaner, then rinsed with tap water
• Cut the lotus root into thin pieces, soak them in lightly salted water
• Add 270g pork belly into the food processor (with the ginger and leek mix still inside), add 1 tsp of corn starch, ½ tsp of salt (or salt to your taste), 1 tsp of soy sauce, 1 tbs water, ⅓ tsp of sugar, blend until pork is well minced and mixed with the rest of the ingredients (if you don’t have a food processor you could achieve this manually or replace pork belly with 20% fat minced pork)
• Now let’s prepare the batter, mix ½ cup of plain flour, ½ cup of corn starch, 1 pinch of salt, 1 medium sized egg, ½ tsp Chinese five species or thirteen spices (this is optional, so don’t worry if you do not have any), ⅔ cup of water (can also replace with beer), 2 tsp of cooking oil and mix well, the batter should run smoothly and not too thick
• Pat dry all of your thinly sliced lotus root
• Here is the fun part – ensemble time! Put a thin layer of the meat mix on one piece of lotus root slice, spread it evenly, and put another piece on top like making a burger or a sandwich, firmly press the two pieces together, some of the meat mix will come through the hole, that is perfectly ok, just press it evenly
• Repeat the process until all of them are done
• Heat up your grill to medium high, coat with a thin layer of oil
• Coat your lotus pork sandwiches with a thin layer of batter, gently place in your grill pan, cook until one side is golden brown and gently flip it to cook the other side
• Make sure the lotus root and the meat stuffing are thoroughly cooked, soak the excessive oil paper tower then plate. Me and my husband love to dip this into sweet & chilli sauce, my daughter on the other hand loves to eat it with ketchup. This dish can serve like a main with just a simple salad, or a side dish if you don’t want to make a lot in one go. Enjoy! 用餐愉快 （yòng cān yú kuài）!
  

The post Lotus Root and Minced Pork Pies: Traditional Chinese Lotus Root and Pork Pies Recipe appeared first on Lin's Chinese Kitchen.

The Magic of Pumpkin Dough

Now, you might be wondering, “Why go through the extra effort to make pumpkin dough when there are quicker alternatives available?” Here’s why:

1. Flavor and Texture: Pumpkin imparts a subtly sweet and earthy flavor that simply can’t be replicated with standard dough. This perfectly complements the savory richness of the pork and vegetables, creating a unique taste experience.
2. Nutritional Boost: Pumpkins are a rich source of vitamins, particularly Vitamin A, which is essential for vision and immune functions. By incorporating pumpkin into your dough, you’re adding a nutritional kick to your pies.
3. Vibrant Color: The natural orange hue of the pumpkin makes for a visually appealing and festive dough, adding a touch of vibrancy to your dish.
4. Soft and Moist Crust: The moisture from the pumpkin creates a soft crust, which provides a delightful contrast to the crispy exterior once pan-fried.
5. A Conversation Starter: Trust me, when you serve these to friends or family, the pumpkin dough will be a focal point of conversation. It’s unique, and your effort won’t go unnoticed!

So, while it might take a bit more time and effort, the pumpkin dough is truly what elevates these pies from ordinary to extraordinary. The rich history and cultural significance, combined with the benefits mentioned above, make every minute spent in the kitchen worth it.

Explore More Meat Pie Delights

If you’ve developed a newfound love for Chinese meat pies after trying this pumpkin dough delicacy, then you’re in for a treat! Dive deeper into the world of savory pastry by checking out these other meat pie favorites:

• Chinese Beef & Leek Pie Recipe: A classic combination of juicy beef and aromatic leeks encased in a golden, crispy crust. This pie is a testament to the time-honored union of meat and vegetables in Chinese cuisine.
• Xianbing Chinese Meat Pie Recipe: Xianbing is a traditional meat pie that’s beloved for its flavorful filling and flaky exterior. A staple in Northern Chinese households, it’s a taste that transports you straight to the bustling streets of China.
• Why stop at one when you can explore a world of flavors? Let these recipes guide your culinary journey through the art of Chinese meat pies.

Ingredients for Soft Pumpkin Dough Minced Port Pies

To make these absolutely delightful Chinese pies, you’ll need the following ingredients:

For the pumpkin dough:

• 270g pumpkin
• 6g dry yeast
• 80g warm water (35 °C)
• 400g plain flour

For the pork filling:

• 200g minced pork
• 100g Spring onions
• 100g stringless green beans
• 50g garden peas
• 50g scallop
• 5g ginger
• 3 cloves garlic
• 2 tbs light soy
• ½ tbs dark soy
• 1 tsp roasted sesame oil
• 1 tbs vegetable oil
• ½ tsp Chinese 13 Spices Mix
• 1 tsp sugar
• Salt to taste

How to make Minced Pork Pies with Pumpkin Crust

Here are the steps you need to follow to make these delicious meat pies:

1. Peel and slice 270g pumpkin, steam cook until soft.
2. Mix 6g dry yeast in 80g warm water.
3. Slowly mix 400g plain flour, 270g steamed pumpkin, and the mixed yeast water together.
4. Knead the dough until the surface is smooth.
5. Let it rise on the side for 30 mins at room temperature (20°C).
6. As the dough rises, let’s prepare the stuffing.
7. Boil a pot of water, put 100g stringless green beans and 50g garden peas in the boiling water for 3 mins, rinse under cold water, then set aside.
8. Finely chop the stringless green beans, spring onions, scallops, garlic, and ginger. Combine them in a bowl and set it aside.
9. Put 200g minced pork in a big container. Add the roasted sesame oil, light soy, dark soy, vegetable oil, Chinese 13 spices mix, sugar, and salt. Mix well and set aside.
10. Retrieve the risen dough, knead again for 2-3 mins, then separate into 16 equivalent small doughs.
11. Coat your cutting board with plain flour, then flatten the mini doughs using a rolling pin or your hands.
12. Integrate the finely chopped vegetables into the pork mix.
13. Spoon the mixed stuffing onto the center of each flattened dough.
14. After securely sealing each pie, flatten them into round shapes.
15. Heat a frying pan and coat it with vegetable oil, setting it to medium heat.
16. Gently place the pies in the frying pan, covering with a lid, and cook for 4 mins. Ensure they don’t burn by checking midway and adjusting the heat if necessary.
17. Flip the pies after 3-4 mins, remove the lid, and continue cooking for an additional 4 mins.
18. Ensure the pies are thoroughly cooked before serving.

For an authentic experience, enjoy these pies with Chinese dark rice vinegar or light soy and chili sauce.

Hope you enjoy (请慢用 qǐng màn yòng).

Traditional Chinese Pumpkin Dough Pies: My Grandmother’s Minced Pork Recipe

Recipe by LinCourse: Pies

Servings

4

servings

Prep time

1

hour 

30

minutes

Cooking time

30

minutes

Discover the warmth and flavors of a beloved family dish with this minced pork pie with pumpkin crust recipe.

Ingredients

• Pumpkin dough

• 270g pumpkin

• 6g dry yeast

• 80g warm water (35 °C)

• 400g plain flour

• Pork filling

• 200g minced pork

• 100g Spring onions

• 100g stringless green beans

• 50g garden peas

• 50g scallop

• 5g ginger

• 3 cloves garlic

• 2 tbs light soy

• ½ tbs dark soy

• 1 tsp roasted sesame oil

• 1 tbs vegetable oil

• ½ tsp Chinese 13 Spices Mix

• 1 tsp sugar

• Salt to taste

Directions

• Peel and slice 270g pumpkin, steam cook until soft
• Mix 6g dry yeast in 80g warm water
• Slowly mix 400g plain flour, 270g steamed pumpkin and the mixed yeast water together
• Knead the dough until the surface is smooth
• Let it rise on the side for 30 mins in room temperature 20°C
• Now let’s prepare the stuffing
• Boil a pot of water, put 100g stringless green beans and 50 garden peas in the boiling water for 3 mins, rinse under cold water, put them aside
• Finely chop the stringless green beans, spring onions, scallops, garlics and ginger, put them in a bow and set it aside
• Put 200 minced pork in a big container, add 1 tsp roasted sesame oil, 2 tbs light soy, ½ tbs dark soy, 1 tbs vegetable oil, ½ tsp Chinese 13 spices mix, 1 tsp sugar, salt, mix well, set it aside
• Get the raised dough out, knead again for 2-3 mins, separate it into 16 equivalent small doughs
• Coat your cutting board with plain flour, flatten the mini doughs with a rolling pin or with hand
• Add finely chopped vegetables into the pork mix, mix well again
• Use a spoon to put the mixed stuffing in the middle of the flattened dough, close it up, details technic please see YouTube video: https://www.youtube.com/watch?v=dMVOQ2CW2n4
• After securely wrapped it up, flatten it on your cutting board into a round shape
• After done with all the doughs, warm up a frying pan and coat it with vegetable oil, keep the heat to medium
• Slowly place the pies into your frying pan, cover the lid and let them cook for 4 mins, check mid-way to make sure they are not burned, reduce heat if necessary
• Flip the pies are 3-4 mins, open the lid and cook for further 4 mins
• Make sure food is thoroughly cooked before serving

The post Traditional Chinese Pumpkin Dough Pies: My Grandmother’s Minced Pork Recipe appeared first on Lin's Chinese Kitchen.

This dish was first introduced to the Chinese during the Tang Dynasty by the Proto-Turkic people in the north. As nomads, flour was a rare item at that time, so they would treat important guests with thinly made dough wrapped around flavoured meat. The version we are making today has been adapted to modern Chinese tastes and is easy to make at home.

To make this dish, there are three main parts we need to prepare separately: the dough, the oil and flour mix, and the filling.

Chinese Beef & Leek Pie Recipe

Recipe by LinCourse: PiesCuisine: ChineseDifficulty: Medium

Servings

4

servings

Prep time

50

minutes

Cooking time

20

minutes

An authentic Chinese recipe that shows you how to make delicious beef and leek pies. Suitable for any occasion.

Ingredients

• Dough

• Plain flour 500g

• 40°C water 280g

• Oil & Flour Mix

• Plain flour 100g

• Vegetable oil 100g

• Meat filling

• Minced beef 5% fat 500g

• Leek 250g

• Ginger 12g

• Garlic 15g

• Salt 1 tsp

• Dark soy 1 tsp

• Light soy 2 tsp

• Sugar 1/2 tsp

• Sesame oil 3 tsp

• Special Dipping Sauce

• Garlic 3 cloves

• Laoganma chilli sauce 1 tsp

• Sesame oil 1 tbs

• Chinese dark soy vinegar 2 tbs

Directions

• The Dough
• First, we need to prepare the dough as it needs quite a bit of time to rest. Put 500g of plain four in a big container and slowly mix 280g of 40°C warm water in until it looks like this.
• Cover the container with a lid or cling film and let it rest for 30 mins. Use this time to prepare other parts.
• Knead the dough until it is smooth, cover the container again with a lid or cling film, and let it rest again for 20 mins.
• The Oil & Flour Mix
• While your dough is resting, let’s prepare the oil and flour mix first because this needs to cool before we use it. Warm up a saucepan at medium-high heat.
• Add 100g of plain flour and 100g of vegetable oil in and stir well.
• Let it cook until it looks like this.
• The Meat Filling
• After you are done with the mix, you can start preparing our filling. Put 500g of minced beef (I used 5% fat) into a big container, add 1 tsp salt, 1 tsp dark soy, 2 tsp light soy, ½ tsp sugar, and 3 tsp sesame oil.
• Roughly chop 12g of ginger, 15g of garlic and 250g leek, then throw them into a food processor, or finely chop them up if you don’t have one (good arm exercise).
• Add the vegetable mix into the big container with the minced beef and mix well in one direction (mum’s orders!)
• Cover the container with a lid or cling film, and let the filling sit for 20 mins.
• Putting It All Together
• By now you should have all 3 parts ready. Let’s move to the final stage. Spread some flour on your work surface. Cut the rested dough in half. Use only one for now, and put the other half back to the container, cover with a lid or cling film.
• You do not need to knead the dough again. Just flatten it and start rolling with your rolling pin. The final product should be a long piece, 2-3mm thin and less than 20cm in width.
• Spread the oil and flour mixture evenly on the flattened dough.
• Give your meat filling a good mix again before using. Spread it evenly on top of the oil and flour mix.
• Roll from left to right (or right to left if you prefer) into a big roll.
• Close the top and bottom side, and flatten the roll with your hands gently.
• Warm up a pan with medium heat and add a teaspoon of vegetable oil.
• Wait for the oil to heat up and slowly move your meat pie in the pan.
• Cover the pan with a lid let the pie cook for 10 mins.
• Flip the pie and you should see some nice browning there. Leave the pie uncovered and cook for a further 7 mins.
• Make sure the meat is thoroughly cooked. Serve and enjoy!
• Special Dipping Sauce
• Try this special dipping sauce (goes well with our Xianbing (馅饼xiàn bǐng) recipe too)!
• Mince, crush or finely chop the garlic cloves and mix with all other dipping sauce ingredients in a bowl.

Try It Yourself!

And there you have it! It takes a bit of time but the result is well worth the effort. Give it a go and let us know how it went by hitting up the comments below. We’re also around to answer any and all questions about this recipe. Remember to also follow us on Instagram for more delicious food photos.

The post Chinese Beef & Leek Pie Recipe appeared first on Lin's Chinese Kitchen.

Xianbing（馅饼 xiàn bǐng ）which essentially is a type of meat pie that’s very popular in China. It is easy to cook, comes with loads of variations, and is one of my go-to dishes when I have very limited ingredients at home. My husband always jokes that Xianbing is quite like Pizza, you can put whatever ingredients you want. The only difference is that one is wrapped inside the dough, the other is on top of the dough.

So today, I have decided to make Xianbing for my family with pork & Chinese leaf filling, one of my all-time favorites!

Xianbing Chinese Meat Pie Recipe

Recipe by LinCourse: Pies

Servings

8

servings

Prep time

40

minutes

Cooking time

10

minutes

An authentic Chinese recipe that shows you how to make real Xianbing meat pies. Includes a zingy special dipping sauce.

Ingredients

• Dough

• Plain flour 250g

• Salt 1 tsp

• 30-40 °C warm water 130g

• Filling

• 10% fat minced pork 250g

• Half of Chinese leaf (small to medium sized)

• Spring onion x 1

• Garlic 1 clove

• Ginger 2 slices

• Bay leaf x 2

• White pepper powder 1 tsp

• Shaoxing cooking wine 2 tsp

• Dark soya sauce 1 tsp

• Light soya sauce 1 tsp

• Sesame oil 1 tsp

• Leek x 1 (medium or large)

• Egg x 1

• Salt 1 tsp

• Sichuan peppercorn 1g (optional)

• Lin’s Special Dipping Sauce

• Garlic 3 cloves

• Sesame oil 1 tbs

• Chinese dark rice vinegar 2 tbs

• Chili sauce (Laoganma) 1 tsp

Directions

• Let’s start with the dough because it needs roughly 30 mins to rest. Add 250g plain flour and 1 teaspoon of salt in a big container. Slowly pour in warm water while stirring the mix by adding the water in 3 separate gos. By the end of it, your dough should be forming into one big chunk like this.
• Knead it for a few minutes. The surface won’t look very smooth but that’s ok. Cover it with a lid or cling film and let it rest for 15 mins.
• While our dough is resting, let’s start working on our filling together! Take our lovely 10% fat minced pork out and in a big container.
  
• Put one cup of water in a small pot. Add 1 spring onion, 1 glove of garlic, 1g of Sichuan peppercorns (optional), 2 slices of ginger, and 2 pieces of bay leaves.
• Bring it to a boil for 2 mins, and pour the liquid into a small bowl to cool (we only need 20g of this).
• Cut the half of the Chinese leaf and the leek into small slices.
• Now, my mom does this part manually, but I just don’t have that upper body strength (or the patience for that matter) to chop the veggies. So I have resorted to the easy way…
• So if you do it manually, make sure your veggies are chopped into tiny pieces, as this will allow you a relatively easy wrapping process when you make the Xianbing later, and give the final product a more consistent texture. This is what it looks like with my food processor.
• Now we have our finely processed (chopped) veggies, we need to squeeze all the juice out. You could use a cheesecloth for this part but I don’t have any at home so it’s the bare-handed style for me.
• Here it would be a good time to check the boiled juice that has been sitting quietly on the side. If it has cooled down (otherwise, sit the container in cold water to help with the process), add it to your minced meat in three separate gos. Beat the meat vigorously in between.
• Add 2 teaspoons of Shaoxing cooking wine, 1 teaspoon of dark soy, 1 teaspoon of light soy, 1 teaspoon of sesame oil, and 1 teaspoon of white pepper powder into the mix. Beat vigorously for 3-4 mins. By the end of the process, the meat should have absorbed all the liquid in there. Now we add 1 egg, and the finely chopped strained Chinese leaf and leek. Mix it well and set it aside.
• Knead the dough again, this time you should see a very smooth surface. Cover again let it sit for another 15 mins.
• Bring the well-rested dough out, spread some flour on your working surface. Sort your dough into roughly 2.5cm x 2.5cm mini doughs, round them up in your palm, and flatten them on your working surface.
• Use your rolling pin to roll your mini doughs into a flat round shaped piece. You can see the technique I use in this video. The key is to roll and stretch out the edge while doing so. Layer these skins up with flour in between so they don’t stick.
• Add one teaspoon of salt in your filling mix, stir well. Put the filling in the center area of your wrap. You can see the technique I use in this video. You can add as much as you are comfortable with, I used to only be able to wrap a tiny bit of filling in each of my Xianbing when I first started learning to make them. Remember to avoid the edge, otherwise, it would be hard to close up.
• Now you can start warming up your frying pan with medium-high heat, and spray a bit of oil on the surface when it is warmed up.
• Place your Xianbing in the hot pan, spread them a bit further your fingers gently (careful not to burn yourself),  cover with a lid, let them cook for 4 mins.
• Open the lids, check the bottom of your Xianbing, they should be nicely browned at this point.
• Spray a bit more oil on the top of your Xianbing, turn them around and let them cook for another 3-4 mins. Check the meat is thoroughly cooked.
• Lin’s Special Dipping Sauce
• As a northern Chinese, I absolutely adore Xianbing, especially with a good dipping sauce (goes for Dumplings and Baozi too)!
  
  Mix together 3 cloves of garlic minced, 1 teaspoon of Chinese chili sauce (Laoganma), 1 tablespoon of sesame oil, and 2 tablespoons of Chinese dark rice vinegar in a bowl.
• Mix well and enjoy the heavenly taste! YUM!

Try It Yourself!

Now you know how to make delicious Xianbing Chinese Meat Pies. Let us know in the comments how it goes for you. We’re also around to answer any questions your may have as well as hear out any variations you come up with. Also, be sure to follow us on Instagram for more Chinese food photos!

The post Xianbing Chinese Meat Pie Recipe appeared first on Lin's Chinese Kitchen.