Dango Sweet Japanese Dumplings Food

MOCHIKO DANGO RECIPE - SWEET JAPANESE DUMPLINGS

Steps:

• To begin making Mochiko Dango recipe - Sweet Japanese Dumplings, combine rice flour and powdered sugar and sift them together. Keep aside.
• Boil water in a pan with ghee/clarified butter.
• Remove water from heat and now slowly start adding rice flour mix into the water.
• Keep stirring with a wooden spatula . Break lumps if formed.
• Stir the rice flour mixture till it thickens to form a smooth dough. Set aside to cool.
• Divide the dough into two parts. Add pink color or any other color of your choice to one part of the dough and knead well.
• Pinch a lemon sized ball from both white and pink dough one by one and roll between your palm to make Dango or round ball.
• Heat a steamer and place the dangos to steam in high flame for 15-20 minutes.
• Once done turn off the heat and place the dangos on a wire rack to cool.
• Arrange few Mochiko Dango (Sweet Japanese Dumplings) on a skewer and serve as evening snack
• Serve Mochiko Dango as a dessert after Vegetarian Sushi Recipe or Teriyaki Chicken Recipe with rice.

MITARASHI DANGO (JAPANESE DUMPLINGS)

Steps:

• Mix together the joushinko and the hot water. Put the hot water in slowly to check that you will get the right consistency. You may not use all of the hot water.
• Add the shiratamako. Mix until it forms a soft dough that feels a bit dry to the touch.
• Divide the dough into 25 pieces (you can do this by forming a long log and cutting it, or just divide it up in the bowl and eyeball it).
• Make each piece into a little round ball. It doesn't have to be perfect in shape - a little bumpiness is fine.
• Bring a pot of water to a boil and add salt, as you would for boiling pasta.
• Add the dumplings a few at a time to the pot. After a few minutes, the dumplings will come floating to the surface.
• Boil for a further 3-4 minutes, then scoop out with a slotted spoon or similar.
• Immediately dump the dumplings into a bowl of cold water.
• Put the dumplings on skewers, 4 or 5 per skewer. Try to pierce the dumplings in the middle.
• Grill the skewered dumplings on a grill or a grill pan, turning several times, until nice burn marks form over them.
• While you're grilling the dumplings, make the mitarashi sauce.
• Combine all the ingredients for the sauce in a small pan and bring to a boil.
• Cook until the sauce has thickened. The more it cools, the more viscous it will get. You can make the sauce in advance too.
• Pour the sauce over the still warm skewered dumplings. They are best eaten right away, but you can make them in advance too, as long as you bring them to room temperature before eating.

DANGO (SWEET JAPANESE DUMPLINGS)

Steps:

• Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
• Knead the dough well.
• Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
• Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
• When they are done (brownled slightly) take them off and let the cool on a wire rack.
• Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
• Combine the Katakuriko with the small tablespoon and a half of water.
• When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
• Grill the dango slightly and add the sauce to taste.
• YUM! Anime-licous!

ZENZAI - DANGO IN AZUKI

Steps:

• Pick over and wash the azuki, then put them in a pan with 6 cups of water. Bring to boil, then lower the heat and simmer for 2 hours until the beans are soft.
• Add more water to the pan to make the liquid up to 5 cups (some of the water will have evaporated during cooking). Add the sugar and salt and cook for 15 minutes , stirring occasionally.
• Meanwhile, make the dumplings : Mix the mochiko with enough water to make a stiff dough. Knead well, then pinch off tiny portions to form small balls, about the size of marbles. Make a small indentation in the side of each dumpling.
• Bring the azuki soup back to the boil, then drop the dumplings into the soup. Cook until the dumplings rise to the surface. Divide between warmed individual bowls. Serve hot.

KUSHI DANGO (JAPANESE SKEWERED RICE DUMPLINGS) WITH MITARASHI SAUCE

Steps:

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

KUSHI-DANGO (SKEWERED SWEET DUMPLINGS)

Steps:

• Put rice flour in a bowl and add warm water.
• Knead the dough well.
• Make small round dumplings.
• Place the dumplings in a steamer and steam them on high heat for 10 minute
• Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
• Mix water, sugar, and soysauce in a pan and put it on medium heat.
• Mix the water and potatostarch in a cup and set aside.
• When the sauce boils, add the starch mixture and mix quickly.
• Slightly grill the skewered dumplings and brush the sauce over them.