I learned how to make this from the preschool that my little one attends.When I rolled one dumpling in plain kinako and the other in green soy kinako (uguisu kinako), it will was even more charming. Even though they are small, one skewer is quite satisfying. When adding the starch syrup to the dry ingredients, pay attention to the firmness, and take time to reach the correct firmness. If you add it all at once, it will get all pasty, and it won't work (I know, since I made that mistake already...)! For a heaping mound. Recipe by chikappe

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.

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 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

Craving for Chicken Dumplings? Here you go with a recipe of Chicken dumplings.Follow this recipe to make a delicious dumpling meal.

I consulted some newspaper clippings to create this.Enjoy your favorite an (sweet bean paste) or or seasonal an.If it is too watery, try microwaving it to reduce the moisture content. This will make it easier to form in to balls, and will also make it less sticky.The agar will begin to set at room temperature, so try to complete Step 4 as quickly as possible. Recipe by Makunouchi

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

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 experimented a lot before getting to this version of chicken dumplings. By using tofu instead of eggs they become very light and fluffy. I left out sake since the dumplings can sometimes contain too much alcoholic depending on the temperature they are cooked at, and instead of using pepper I used ginger to for added flavor.I recommend using a mixture of 100 g of ground white or breast chicken meat and 100 g of dark or thigh meat. Combine the dumpling mixture very very well. For 15 pieces. Recipe by Kichiri-monja

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

How do you like my recipe? This recipe is created for our kids cooking event. Please leave your cooksnaps and comments below.札幌のお子様向け英会話学校です（二条/桑園/豊平/美香保の4教室）。外国人講師が英語で教えるクッキングイベントをほぼ毎月開催中！ イベントの詳細・参加お申込みは下記URLから。http://eigomura.jp/event

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