These are flour dough balls that are deep fried then dipped in sugar syrup. They come out sweet and crispy! Serve hot or at room temperature.

These sweet crunchy dumplings are made of small dough balls fried till golden then dipped in sugar syrup.

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

Indonesian's traditional dessert

My Indian neighbor is a vegetarian and really wanted to try some Asian food, so I made a vegetarian friendly version of gyoza dumplings.Passing the sweet potato through a sieve makes it very smooth. It's delicious when it's just fried and gets soft and creamy.When cooled, it turns hard so reheat it before serving. Recipe by Wakki-ukki-

These dumplings are really easy and simple, and taste delicious cold. They contain lots of sweet potato, so they're a snack ideal for curing constipation. They are filling too, so perfect for breakfast!!The key to a glutinous, chewy texture is the golden ratio of 4 parts sugar: 4 parts white flour: 1 part shiratama-ko (rice flour). Adjust the amounts depending on how much potato you have.If you soak the cut up sweet pototoes for a long time, they will cook up to a pretty golden color.These dumplings are also delicious made with red sweet potatoes or kabocha squash. For 7 to 9 dumplings. Recipe by Nekomarumama

A famous Ramadan original sweet dough dish. قيمات

When I feed rice dumplings to my 3 year old son, I put anko in the center to avoid getting his mouth and face sticky from anko. He can eat it easier this way, and he stopped complaining,"No more bean paste!" It works perfectly.The key is making the bean paste balls and freezing them beforehand. You can use unfrozen bean paste, but it will be difficult to wrap in the dough, because the dough might not be stretchy enough. It's easier to wrap frozen ones and they keep well in the freezer, so you're killing two birds with one stone. The bean paste is easy to defrost, so it's convenient to use for other recipes too. Also, the frozen koshi-an balls are delicious eaten straight from the freezer! Recipe by Makoto317

I received potatoes from Hokkaido, so I made these.In Step 1, soak the potato in a bowl of water briefly before cooking!In Step 4, cook the dumplings until they are slightly browned. They taste better that way when they're coated with the sauce, which will flavor the dumplings.If you like lots of sauce, double the amount of the sweet-savory sauce. Recipe by bvivid

I thought of a cute, egg-like sweet that uses high quality eggs.My microwave oven is 600 W. The microwave cooking time depends on your microwave and the humidity. I recommend that you microwave it for a shorter time in the summer.When wrapping the dough around the filling, put the dough that is waiting in a container and cover with plastic wrap to prevent from drying out.If you freeze the leftover egg white immediately, you can use it later for making other sweets, and it won't go to waste. For 8 dumplings. Recipe by iano

A special dish made for offering to Lord Ganesha

Rice dumpling is one of the easiest Japanese sweets. And sauce is a bit southern taste with coconut milk.