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

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

Gyoza is all time favorite dish of many Japanese people's.You can make it with Gyoza skin that you can find at supermarket, but you might have a hard time to find it at supermarket sometimes. That is why I decided to make this recipe.You can make the Gyoza skin from scratch, and you can make it even colorful!

Our family finance minister, my mother-in-law, was away on a trip. My father-in-law wanted kiritanpo, so I rose to the challenge and made them myself.Salt water is used to make the rice more glutinous.When cooking these in a frying pan, make sure to have space between the dumplings so that they don't stick to each other.Damako (the round dumplings) are easier to make, but kiritanpo (the long thin dumplings) absorb more flavor and are tastier. (According to my dear husband.) For 3 to 4 servings. Recipe by Momopanda

I suddenly craved Oyaki for the first time in a while.Add whatever filling you have in your refrigerator. Authentic Nagano prefecture Oyaki fillings include okara, simmered pickled Nozawana (a type of Japanese mustard leaf), hijiki seaweed, red bean paste, egg plants, stir-fried vegetables, kabocha squash paste. An unusual and delicious filling is simmered apples (Nagano famous for their apple crops). This recipe makes large Oyaki, so if you prefer smaller ones, divide the dough into smaller portions. Recipe by chikappe

Gyoza is one of the very popular food in Japan. We often have them with Ra-men and there are some kinds of Gyoza. They are boiled, steamed or pan-fried to our taste. This is not so difficult to make so please give it a try!

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.

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.

We received big sweet potatoes as a gift, so I tried making a regional speciality of my hometown Nagoya, ogre dumplings, with them.You can also use a regular steamer.Be sure to draw the moisture out of the sweet potato in Step 2, and don't throw out that liquid.You can adjust the chewy-stickiness with the amount of shiratamako added, and the sweetness with the sugar.When I tried making these, I was so surprised that it's so easy. For about 10. Recipe by Ju-ton