My Grandmother's Original Onimanjuu (Ogre Dumplings)

Name: My Grandmother's Original Onimanjuu (Ogre Dumplings)
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams Sweet potato; 80 grams Flour; 80 grams Light brown sugar; 10 grams Shiratamako; 3 tbsp Milk; 1 dash Salt

cookpad.japan @cookpad_jp

This recipe was handed down to me by my grandma, who from Nagoya where ogre dumplings are said to have originated. They have a simple and comforting flavor.

■ Knead by hand in Step 4 to mix evenly.
■ Use 50 to 60 g of sugar to enjoy the natural sweetness of the sweet potato. Recipe by Gyuuponken

This recipe was handed down to me by my grandma, who from Nagoya where ogre dumplings are said to have originated. They have a simple and comforting flavor.

■ Knead by hand in Step 4 to mix evenly.
■ Use 50 to 60 g of sugar to enjoy the natural sweetness of the sweet potato. Recipe by Gyuuponken

cookpad.japan @cookpad_jp

This recipe was handed down to me by my grandma, who from Nagoya where ogre dumplings are said to have originated. They have a simple and comforting flavor.

■ Knead by hand in Step 4 to mix evenly.
■ Use 50 to 60 g of sugar to enjoy the natural sweetness of the sweet potato. Recipe by Gyuuponken

This recipe was handed down to me by my grandma, who from Nagoya where ogre dumplings are said to have originated. They have a simple and comforting flavor.

■ Knead by hand in Step 4 to mix evenly.
■ Use 50 to 60 g of sugar to enjoy the natural sweetness of the sweet potato. Recipe by Gyuuponken

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Ingredients

4 servings

250 gramsSweet potato
80 gramsFlour
80 gramsLight brown sugar
10 gramsShiratamako
3 tbspMilk
1 dashSalt

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Steps

1

Peel the sweet potato, cut into 1 cm cubes, and soak in water for 30 minutes to get rid of the bitterness. Drain and pat dry with paper towels.
2

Coat the sweet potato with the light brown sugar, and mix well. Let sit for 10 minutes.
3

Mix the shiratamako with 2 tablespoons of milk very well until there are no lumps.
4

Add the flour, shiratamako, salt and 1 tablespoon of milk to the Step 2 sweet potatoes. Mix well until it's no longer floury.
5

Line a heated steamer with parchment paper, and divide the mixture into four mounds. Steam for about 20 minutes.