Crunch outer layer with soft interior. Perfect flour, tofu to sweet potato ratio make the texture a wonderful experience to bite. Soaked for four hours in this recipe, which allows the nutritious ancient grain to ferment so that even the most sensitive person can absorb its rich nutrients yet without burden the stomach. The only complaint? It will be gone before you know it and you have to repeat the procedure all over again:(

I used canned peas and carrots instead because thats what i had and wanted to use up some of my canned goods, i added them in the same time as the gnocchi so it wouldn’t get mushy, i added the gnocchi the last 30 minutes basically right before I wanted dinner actually. Because my chicken was done way before dinner time might of started it too early idk 🤷‍♀️, this is so good 😊.

#indvsbanThis is so delicious recipe which you can enjoy with your family and friends and can be prepared within few minutes

I thought that this particular type of dumplimgs were available nationwide, but a friend from another region didn't know about them, so I made them for her and wrote down the recipe while I was at it too.Storebought dumplings tend to be heavy with a lot of dough, and are often very sweet, so I reduced the dough, increased the potatoes and cut down on the sweetness.By sprinkling the sweet potato with sugar to bring out their moisture, the potatoes will become soft and flaky!Apparently "ogre dumplings (oni-manjuu)" were so named because of their rough texture, which reminded people of the bumpy sticks that oni (ogres from Japanese folklore) carried. Serve them in a hearty pile to enhance their rough bumpy appearance.Don't leave the sweet potatoes in the sugar in step 1 for too long, or the potatoes will lose their flavor. For 6 large + 3 small dumplings. Recipe by noeruchi

I had something like this cheese-filled potato dumpling at an izakaya (Japanese gastropub), and it was delicious so I decided to recreate it.Add the katakuriko while the potato is still hot and knead well.You can use cream cheese instead of pizza cheese. Try out various kinds of cheese! For 4 dumplings. Recipe by FarmersK

This is a dough for Dumplings /Egg Noodles it makes about 3 pounds. It can be frozen.

A national dish of Slovakia! Halusky are like soft gnocchi, somewhat similar to German Spaetzle noodles. It's mixed with a slightly tangy, yet creamy Slovakian sheep cheese called Bryndza and topped with fried bacon. Bryndza can be hard to find outside of Slovakia, but you could try substituting another soft cheese like feta, cottage, goat cheese, etc. The flavor will be totally different but it's close as you can get without Bryndza. When I visited Slovakia, my friend introduced me to this dish. I had the chance to eat it with fresh brynza goat cheese in Spisské! I got this recipe from a Slovakian cookbook and translated it with some help.

I referred to a recipe in a German cookery book and changed the amount of ingredients to suit my taste.Gnocchi can be served with just olive oil and parmesan cheese. I like it with melted butter with sage, and it also goes well with cheese sauce, tomato sauce or cream sauce. After you get used to making gnocchi, you can adjust the texture to your liking. Add less flour if you prefer soft gnocchi. If you like them harder, add more flour. For 2 servings. Recipe by Lila

I wanted to use-up the small potatoes that have been sitting in the fridge.Pressing down with a fork is to flatten the gnocchi and to make grooved patterns so that they cook faster and mix with the sauce easier. You can omit this step if you'd like.Please add a little flour if the dough seems to be too soft to knead. Recipe by mildsevene

The other day I visited the Abashiri Prison Museum and had imo-dango (potato dumplings) for the first time! They were so delicious! So I tried making my own! But, they weren't as dense and sticky as I liked! So I changed the formula and tried again! This time they were a big success!I tried making this before and it didn't go well, but then I heard that you should add 1/3 of the total amount of the potatoes in katakuriko potato starch flour, so I tried again! The key is to add the katakuriko potato starch flour when the potatoes are cool! And to knead the dough well! And don't let it burn either!You can add a little sugar and salt to pre-flavor the dough before deep frying the dumplings! It's up to you! Recipe by Memei

My mother taught me how to make this.My mother's recipe uses baking powder as well, but I didn't use it this time.If you don't have shiratamako, you can just use cake flour.I use light brown sugar, so the pictured example is a little brown.I received a tip on improving the brightness of the yellow: after removing the scum in Step 1, try adding in a little baking soda! Recipe by Suzumechan