We always have leftover mochi cake after New Year's... so I transformed them into my daughter's favorite daifuku.Answering my daughter's plea for "I want to eat a big daifuku!" I usually make one daifuku per mochi cake, but two small ones are cute and easy to eat.Adjust the microwave cooking time.You can wrap anything you like in the mochi, not just anko. For 1 to 2 dumplings. Recipe by Mikko*mikko

I love regular mochi, but I thought I could get an even chewier texture with taro root potatoes. As expected, they turned out great! They're also delicious coated in kinako powder.Be careful not burn yourself when peeling off the skins! When forming the mixture into patties, if it's too sticky, dampen your hands lightly in water. Cooking them in a liberal amount of oil will give them a nice golden color and will enhance the taste, too! Recipe by Mhimawari

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

We received big sweet potatoes as a gift, so I tried making a regional speciality of my hometown Nagoya, ogre dumplings, with them.You can also use a regular steamer.Be sure to draw the moisture out of the sweet potato in Step 2, and don't throw out that liquid.You can adjust the chewy-stickiness with the amount of shiratamako added, and the sweetness with the sugar.When I tried making these, I was so surprised that it's so easy. For about 10. Recipe by Ju-ton

It's the season for sweet potatoes!! I always make these at this time of the year.When steaming, use a kitchen towel over the lid of the steamer to make sure that the condensation will not drip down.If you fan them with a fan right out of the steamer, they will turn shiny.For added color, you can also leave on the skins. Recipe by OSONO

I wanted a side dish using okara, since it's so nutritious, so I came up with this recipe, which is actually my variation of a recipe I found in a cookbook! These dumplings are healthy because they're also packed with veggies and mushrooms.Once the dumplings get cold, make sure to heat them up before serving! Microwaving them before heating them briefly in the frying pan gives them a freshly baked taste.They're also amazing heated with some cheese and mayonnaise on top! They can be stored in the freezer, so make a ton! I use pre-made dashi soy sauce that I buy at the store. Recipe by saassa

In the springtime... or any time , these tri-coloured dumplings are delicious and cheap to make. I made this recipe after seeing the dango in.The dough will be even better if you use 100 g of shiratamako + 20 g of joshinko. The resulting dumplings will be chewier and fluffier than just with shiratamako.Use silken tofu for best result. You want to mix the flour and tofu in a 1:1 ratio until the resulting dough is firm as your earlobe. Recipe by AyakoOOOOO

I read Yasushi Inoue's historical novel. "The Samurai Banner of Furin Kazan", and was really drawn to the character of warlord Shingen Takeda's concubine Yuu-hime (Princess Yuu), and was inspired to make these dumplings in her image.I used canned sweet white bean paste, which I always have in stock.If the bean paste is too soft to work with, microwave it for a few seconds to evaporate the moisture. Cool down completely before working. Work quickly when you're doing steps 9 and 10. The gyuuhi dough is soft, but it's very stretchy and easy to work with, so spread it out patiently and carefully. Even if it stretches out to a funny shape, you can adjust it when you cut off the edges in step 11. As long as you have pieces that are big enough to wrap around the strawberries, it's fine. Alternatively, you can just divide the dough into 6 portions and make round daifuku dumplings instead.You can wrap the dumplings with plastic wrap and chill them in the refrigerator before eating - they're delicious that way too. For 6 princess dumplings. Recipe by Jun13

This is a recipe my mother taught me.You can use ground pork mixed in a bowl too. Or, try adding scallops or canned crab. If you line the steamer with Chinese cabbage leaves and put the shumai dumplings on top, the cabbage can be eaten with the dumplings.Leftover shumai skins can be deep fried, and either sprinkled with salt to be eaten as a crunchy snack, or sprinkled on top of shrimp in chili sauce or shrimp in mayonnaise. For about 30 shumai dumplings. Recipe by Wolf wan

I made these for New Years, and everyone from the kids to my elderly grandparents loved them. These are great because they can be made whenever you feel like it, without taking much time, and can be made simply in the microwave. I think these would be really welcomed by the elderly as a Valentine's Day gift.The mochi dough is on the soft side, so if it's hard to handle, leave to cool down for 1-2 minutes. The dumplings should be on the small side, for a better flavor and texture balance. In step 3, you can blend the filling ingredients in a food processor. Please adjust the microwave time depending on your microwave oven. For 11-13 portions. Recipe by miyuki12

My mother used to make these mitarashi dango for me when I was in junior high school. I revised the amount of mochiko and tofu to make it myself.Even if it hardens in the fridge, it only needs ten or twenty seconds in the microwave to become soft again. Adjust the amount of tofu as you go because its dryness really depends on the variety you use. I used Otokodofu-brand "Masahiro" tofu. Mitarashi sauce uses tons of sugar, so I think maple syrup is healthier. For 12 dumplings. Recipe by Saishokubeginnernano

Here's the third recipe in my panda series. This one's perfect for hot summers.Don't add all of the water at once during Step 7. Add a little bit at a time while keeping your eye on the consistency. Knead the dough thoroughly at this stage, and you'll have really soft and chewy shiratama dumplings. Recipe by Pichan plus