Indonesian's traditional dessert

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

Thank you for making this a trending topic with 130 mentions and ranking #1 for fried dumplings! This is an easy recipe using store-bought dumplings—just fry and coat them. They taste great even when cold, thanks to the addictive sweet and sour sauce. It's a hit in school lunches and loved by both adults and kids. The ginger and sesame oil add a rich aroma to the delicious sauce. It's perfect for leftover homemade dumplings or even store-bought shumai.

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

Crunch outer layer with soft interior. Perfect flour, tofu to sweet potato ratio make the texture a wonderful experience to bite. Soaked for four hours in this recipe, which allows the nutritious ancient grain to ferment so that even the most sensitive person can absorb its rich nutrients yet without burden the stomach. The only complaint? It will be gone before you know it and you have to repeat the procedure all over again:(

Today my little one 👩‍🍳 is trying out a somewhat complicated recipe... Chinese dumplings 🥟...After tasting them, I can say she did a great job 👏👏... even though we ate at 3:00 PM! 😄

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

I referred to wagashi cookbooks, and adapted the recipes to my taste.If you prefer the dough to be soft, try increasing the water to 180 ml - it should still come out well.You can decrease the sugar, of course. Please adjust the amount to your taste.The dough is fine at room temperature, so the suama will be tender the next day too. Recipe by Pantabetai

Sweet Rice Wine 270g: Carefully selected Taiwanese glutinous rice is fermented at low temperatures using traditional methods, resulting in a naturally sweet flavor with a hint of wine aroma. ■ Double Clean Certification ■ No Preservatives ■ No Artificial Colors ■ No Added AlcoholBenefits of Sweet Rice Wine: Made from fermented rice and yeast, the alcohol in sweet rice wine can promote blood circulation, improve complexion, and speed up metabolism. It is rich in glucose, vitamin E, B vitamins, calcium, magnesium, zinc, and dietary fiber, which help boost metabolism and improve blood health. It is also beneficial for postpartum recovery, making sweet rice wine egg a popular winter dessert choice.

First off, this was crazy delicious. I was kind of winging it as I was going, keeping track of all that i was putting in there. So while the order of the directions may not be the most logical, it was as it happened and worked out quite well. The final batch was huge, maybe 7-8 cups worth of filling. I ended up making about 75 dumplings, and I still have at least 2 cups left over.First i had tried making my own skins, which was too much work, too much time, and too difficult to get it right, so I bought some skins from the tofu section of the grocery store, and they were perfect. Wrapping dumplings is something you can do while watching TV, the girlfriend and I made an evening of it. I have steamed most of the dumplings, but I also made a batch of pot stickers which came out fantastic.Because I have so much stuffing left over, I plan on making larger cabbage wraps that I'll also steam. I've got the head of Napa in the freezer now to make it more pliable.These things are just so good! Savory, sweet, slightly meaty. I wish I had chopped the tempeh more finely, just to make stuffing them more easily. It's the most solid ingredient in the batch. The sauce I made was quite successful too, so I'll add that recipe soon.

I bought 3 different butternut squashes I wanted to try. This one is supposed to taste of sweet potato and Sweetcorn so here they are