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

This is a sweet variation of a recipe my friend taught me.Adjust the amount of sugar according to the sweetness of your sweet potatoes.When scooping out and portioning the dough, aim for 4-5 cm pieces. Recipe by Yuuyuu0221

My mother taught me how to make this.My mother's recipe uses baking powder as well, but I didn't use it this time.If you don't have shiratamako, you can just use cake flour.I use light brown sugar, so the pictured example is a little brown.I received a tip on improving the brightness of the yellow: after removing the scum in Step 1, try adding in a little baking soda! Recipe by Suzumechan

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

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 love traditional Japanese sweets but I don't like that anko is always so sweet.I wanted to make not-so-sweet daifuku dumplings, so I referred to recipes in magazines, and adapted them to use ingredients I had on hand.The mochi dough will be very hot, so be careful with it. It won't harden when it cools, but it will be harder to wrap around the bean paste, so I think it's better to work quickly with it.It's much easier to wrap the dumplings if you don't put in too much bean paste!Put as many black beans as you like, but I used about 8 per dumpling.I recommend using small beans.If the dough sticks, be brave and use a ton of katakuriko. For 9 small dumplings. Recipe by yuhpon

I came up with this tofu shiratamako-based dumpling that's soft and delicious even the following day. Both my daughter and I love kinako!For those who prefer soft dumplings, try with 100 g of tofu. This recipe gives them the firmness of skewered dumplings (like the tri-color dumplings).Be careful not to burn yourself when dropping them into boiling water.They also taste great hot.Top them with anko (sweetened red bean paste), ice cream, or whipped cream. Recipe by Minori105.

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

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!

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

This recipe was handed down to me by my grandma, who from Nagoya where ogre dumplings are said to have originated. They have a simple and comforting flavor.■ Knead by hand in Step 4 to mix evenly.■ Use 50 to 60 g of sugar to enjoy the natural sweetness of the sweet potato. Recipe by Gyuuponken

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!