I wanted a side dish using okara, since it's so nutritious, so I came up with this recipe, which is actually my variation of a recipe I found in a cookbook! These dumplings are healthy because they're also packed with veggies and mushrooms.Once the dumplings get cold, make sure to heat them up before serving! Microwaving them before heating them briefly in the frying pan gives them a freshly baked taste.They're also amazing heated with some cheese and mayonnaise on top! They can be stored in the freezer, so make a ton! I use pre-made dashi soy sauce that I buy at the store. Recipe by saassa

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

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

These are vegetable gyoza dumplings made with lotus root.Minced lotus root adds a crunchy texture to this dish. The chewiness from the grated lotus root goes really well with the rest of the ingredients as well. They are nice combination of textures.Katakuriko cools down your body, so I try to use kudzu starch instead. Recipe by Mikikimiki

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

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

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 once at some dumplings coated in mochi rice at a Chinese restaurant. They were delicious so I wondered if I could make them at home, too. I filled them with nagaimo and tarako to make them fluffy, soft, and healthy. The tarako made them slightly pink too Kids love these so expect them to be gone in seconds.These healthy dumplings are made with nagaimo so should be very soft by Step 4. Scoop a spoonful of the mixture out and place it into a bowl of well-drained rice. Roll it around in the bowl to get a good finish.I don't recommend steaming these in a microwave as they tend to go hard if you do that.Please make sure to soak the rice properly. Recipe by Satomiwa

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

I made these for New Years, and everyone from the kids to my elderly grandparents loved them. These are great because they can be made whenever you feel like it, without taking much time, and can be made simply in the microwave. I think these would be really welcomed by the elderly as a Valentine's Day gift.The mochi dough is on the soft side, so if it's hard to handle, leave to cool down for 1-2 minutes. The dumplings should be on the small side, for a better flavor and texture balance. In step 3, you can blend the filling ingredients in a food processor. Please adjust the microwave time depending on your microwave oven. For 11-13 portions. Recipe by miyuki12

It's the season for sweet potatoes!! I always make these at this time of the year.When steaming, use a kitchen towel over the lid of the steamer to make sure that the condensation will not drip down.If you fan them with a fan right out of the steamer, they will turn shiny.For added color, you can also leave on the skins. Recipe by OSONO

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