This is a traditional mochi dumplings that are eaten during the Moon Viewing Festival. They are piled in a pyramid shape rather than the usual skewered style.

These dango dumplings are for the Moon Gazing Festival.I made them with tofu to make them soft and chewy.The tofu's moisture varies so adjust accordingly.If you make a lot of dumplings, you can store it in the freezer. Pat dry and wrap in cling film to freeze.The best way to defrost them is to put the frozen dumplings in a heat-resistant container with water, and microwave for 1~2 minutes. Drain and rinse in cold water. They're as nice as freshly made ones. For 2 servings. Recipe by Ka madam

I made these dumplings since my son wanted have a moon viewing party. Recipe by Nezukou

I bought okara that was on sale because it was near its best-by date. I felt like eating dumplings for a snack There were too many recipes to chose from, so I decided to make up my own.After boiling, the dumplings will be about 2 cm in diameter, or roughly the size of a 500 yen coin.Okara is great, because the dough doesn't stick to your hands, so it was easy to shape the balls! Recipe by Isshonoshiawase

I came up with this tofu shiratamako-based dumpling that's soft and delicious even the following day. Both my daughter and I love kinako!For those who prefer soft dumplings, try with 100 g of tofu. This recipe gives them the firmness of skewered dumplings (like the tri-color dumplings).Be careful not to burn yourself when dropping them into boiling water.They also taste great hot.Top them with anko (sweetened red bean paste), ice cream, or whipped cream. Recipe by Minori105.

I love Japanese dango dumplings! It's chewy and gooey!!! Hope you like these Japanese traditional sweets!!! Enjoy ☆ *Please be careful if your kids eat this. They could choke on Dango.

I learned how to make this from the preschool that my little one attends.When I rolled one dumpling in plain kinako and the other in green soy kinako (uguisu kinako), it will was even more charming. Even though they are small, one skewer is quite satisfying. When adding the starch syrup to the dry ingredients, pay attention to the firmness, and take time to reach the correct firmness. If you add it all at once, it will get all pasty, and it won't work (I know, since I made that mistake already...)! For a heaping mound. Recipe by chikappe

I obtained tofu for the first time in a while (I live in Africa) so I made a healthy Japanese sweets. The tofu and roasted soy powder provide double the isoflavone effect! They won't get hard, even in the fridge, so make a lot and you can enjoy them for 2 to 3 days. And for my 1-year old and 3-month old daughters, these are highly nutritious.I think silken tofu would be better for this recipe, but I can only get firm tofu here (which has more nutrition, anyways) so I use that. When you are boiling the dumplings, make sure to boil for another minute after they rise to the surface! Recipe by Smuchi

I loved to make this on winter. This is so easy to make. Serve hot! The texture was so chewy.

I wanted to make a different type of dumpling than my usual one for moon viewing.Add the amount of water little by little, depending on how much you need. If the dough is firm, I recommend adding more water.Be sure to continue stirring while making the syrup. If you don't it may form lumps.If too much time passes after boiling them, they may become stiff, so microwave before serving. Recipe by Koutarochan

I was looking for a simple chicken and dumplings recipe but none of them satisfied me because they didn't have very many vegetables. So I had a few different recipes i kinda liked and through this one together and it came out amazing. The hubby ate 2 bowls last night, and even my 10 month old loved it!!

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