Japanese sweet dumplings with a sweet sauce similar to teriyaki.

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
8
Yield:
8 skewers
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Dumpling Dough:
Mitarashi Sauce:

Directions

Instructions Checklist
  • Bring a pot with water over medium heat to a boil. Prepare a small bowl of ice water.

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  • Meanwhile, mix rice flour and sugar for dough in a bowl until well blended. Add water, 1 tablespoon at a time, stirring well after each addition, until dough is squishy but firm.

  • Dust a work surface with cornstarch. Set dough on top and knead until smooth. Pull off small amounts of dough and roll into small, uniform balls (dumplings). Use up all the dough this way.

  • Drop a handful of rice dumplings into the boiling water at a time. Cook until dumplings rise to the top, 3 to 5 minutes. Once they have risen to the top, cook for 2 more minutes. Remove with a slotted spoon and immediately drop them into the bowl of ice water.

  • Remove dumplings from the ice water and thread 3 to 4 a skewer. Repeat with remaining dumplings, adding more ice to the water for the cooling stage once as needed.

  • Prepare sauce: Combine 1 cup water, sugar, and soy sauce in a saucepan over medium heat. Cook until sugar dissolves. Stir together cornstarch and 1 1/2 tablespoons water in a small bowl and add to the soy sauce mixture. Cook, stirring, until sauce thickens, then remove from heat and cool slightly.

  • Heat a griddle over medium heat. Once hot, grill skewered dumplings on both sides until lightly browned, about 3 minutes. Remove to a plate and pour cooled mitarashi sauce on top. Serve.

Cook's Note:

Be sure to keep in mind the size that you make the dumplings with determine how many this recipe will serve.

Most Asian food markets carry glutinous and sweet rice flour.

Nutrition Facts

174 calories; protein 2.1g; carbohydrates 41.6g; fat 0.3g; sodium 227.2mg. Full Nutrition
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