Drain the lotus root slices and dry between paper towels.
Lay a slice of lotus root flat on one hand and cover it with the ground pork mixture (see notes after the recipe).
Take another slice of lotus root and cover the filling. Press lightly to remove air pockets.
Repeat until all lotus root slices have been stuffed.
Dredge each stuffed lotus root lightly in starch. Make sure that you coat the exposed portion of the filling with starch too.