Easy with Dangoko Tsukimi (Moon Viewing) Dumplings

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 because I wanted to make dango perfect for cherry blossom viewing.If you don't cool the dango in ice water after you boil them, they'll end up really sticky. If that happens, you can brown them a bit in a pan or coat in kinako. Recipe by Asamato

I made these dango because my kids love potatoes and I wanted to make something cute with them!If the mixture is too wet, slightly increase the amount of katakuriko. Recipe by Hina*yuna mama

The chicken tsukune that is served at a restaurant called Japanzu in Tottori City is delicious. I wanted to try recreating it, so we could indulge in lots of them. I asked the restaurant owner, and he said they use special free-range chicken from Kyushu.Be sure to rub the onions with salt very well and tightly squeeze out the excess moisture to soften them up. Otherwise you'll end up with tsukune with a strange texture. Also try to knead the meat mixture together well. Recipe by Kuni

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

The art of a taste

I have made these shumai for my family for the past 20+ years.You don't need to place the shrimp on the top for decoration.Step 2 If you don't have a steaming basket, place on cabbage leaves or parchment paper. Recipe by Yuuyuu0221

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 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

★★★ Over 100 reviews, popular recipe ★★★Rich and flavorful ground meat♪Hot and juicy shumai☆Great for lunchboxes too♪About this recipeAfter making it many times, I settled on this taste.

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

I saw a comedian making dango on TV and got some hints from that and made this recipe.I thought that maybe my 2-year-old and 10-month-old year old daughter could help me making this while having fun so I put the rice in a plastic bag. This made it much easier to make the dango than grinding the rice in a mortar. By putting the rice in a plastic bag, I was able to play with my child while making the dango. My daughter helped me a little bit too.Mash the rice until they lose shape. You can also enjoy this dango coated in kinako powder or with azuki bean paste instead of mitarashi sauce. Recipe by Seireiyukimaru

After thinking what I could cook with cherry tomatoes, I decided to make easy siumai dumplings since my family loves them. And they raved about this version! It's so nice to be complimented.In Step 4, it's OK to pan fry the dumplings like you do for gyoza dumplings, but if you add about 1/2 tablespoon of vegetable oil at the end, the dumplings will become crispier. Stick on strips of pork on the tomato rather than wrapping it if pieces are too small. If you don't have enough pork, replace with bacon. For 20 siumai dumplings. Recipe by Renbasu

Thank you for taking a look at my recipe.I love juicy pork shumai dumplings as well as sweet shrimp shumai dumplings, but in the pursuit of making something that was as healthy as possible, I wanted to make tofu shumai dumplings too.These are low in calories, have no added oil and are good for you.It's important to drain the tofu well to start.I made them bigger than the usual shumai dumplings.I used wonton wrappers this time, but if you use shumai wrappers instead, you will need to 25 to 30.These are "hana-shumai" (flower shaped shumai - the shredded wrappers look like petals) so they're easy to form. Recipe by Mimosa

I wanted to make chewy and filling dumplings easily.When you take the mixture out of the microwave, it will be hot, but make sure you knead it well until springy. This will give them a much nicer finish.If you let the dough dry out, you'll end up with dry dumplings, so make sure you wrap it tightly with plastic wrap. Recipe by kaonyanco

Some time ago, I was so busy taking care of my children, plus I had to cook for my large family. I was trying to make as many shumai dumplings as possible as fast and easily as possible, and tried making these quickly in just 15 minutes, using ingredients I had on hand. They looked luxurious, and the taste exceed my expectations and got rave reviews. Since we can all enjoy them together, they've become a family favorite.If you're using ground pork, I think it's a good idea to use a generous amount of oyster sauce.When cooking the shumai, if any of the kitchen parchment paper is sticking out from under the lid it may catch fire, so watch out for that.I recommend serving this to many guests or at parties too. For 4 to 8 servings - 2-3 batches using a 28 cm [11.0 in] diameter frying pan. Recipe by Karenmamacchi

If there are tofu burgers, there should be tofu tsukune as well?Reduce the sauce as much as you like!When mixing up the tsukune mixture, if you don't want to use your hands, mash up the tofu first using a whisk, then mix the chicken and other ingredients using the measuring spoon you used!About 1/3 of the tofu will be left over, so use it for chilled tofu dishes, or add it to miso soup! Recipe by Chaaa

I wanted to draw pretty faces on manju.For making the sweet potato paste, you can use cream or milk instead of skim milk powder. If you use liquid for this, you don't have to add water.You can use the milk powder in coffee too.Adjust the texture by adding water and adjust the sweetness by increasing or reducing the amount of sugar as desired. For making 7 to 8. Recipe by pegupepepe

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 wanted to make easy and healthy shumai dumplings using only a small amount of meat. So I used mostly tofu and lettuce for the skins.If you don't thoroughly dry off the moisture from the lettuce and the tofu, they will become soggy!!1 tablespoon of katakuriko makes these quite plump.Adjust the cooking time based on your microwave. Recipe by unappa

My husband said this a long time ago, "I heard Tofu is healthy, but I tasted nothing when I had it and I don't understand why people are interested in that."Yes! Tofu is not the thing to have by itself. Always should be eaten with soy sauce, put in miso soup, or something else...In Japan, tofu is used for many things. Menu of stew, grill, stir-fry, bake, steam, or mix with something - just like you use meat.This is a "steam" menu with tofu. Mix with Hanpen fish cake (made from the mixture of minced cod fish, egg white, Chinese yam, and some seasonings). Easily able to get at the grocery store in Japan.My parents do love tofu, and mom has lots of incredible tofu recipes. Enjoy tofu in a fancy & tastier way!#heirloom

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

best chicken dumplings out there so good!!!!!

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

This recipe came from a family member in the “70’s”. My family loves these as a side dish to a meal. I also use these for chicken and dumplings. Leave out the butter and chip them directly into your chicken mixture. The picture is from my chicken and dumplings

These came about by me wanting to make gyoza and not having the ingredients I normally use... They turned out quite tasty :)

I love gyoza. I could have them 2,3 times a week even.https://youtu.be/U4w8w8kzKNE

I made a prettier version of a recipe I uploaded previously,If you use 50 g of shiratamako (glutinous rice flour with a little katakuriko potato starch flour added) and 10 g of joshinko (regular rice flour) instead of 60 g of shiratamako, the dough will be chewier. If you prefer a tender texture, make the dough with shiratamako only.I recommend using silken tofu. The basic ratio of rice flour to tofu is 1:1, but adjust the amounts so that the dough will have the texture and feel of your earlobe. Recipe by AyakoOOOOO

I came up with this recipe since I wanted to use up rice flour.You may need to adjust the boiling time depending on the amount of boiling water you use, so use a generous amount. For about 20 rice dumplings. Recipe by Yellow submarine