Mitarashi Dango For Cherry Blossom Viewing Parties
I decided to try making these dumplings since it's cherry blossom season.
Make these dumplings as you like.
-Once you have steamed the dumplings and they start to feel like mochi, stretch the dough out into a log and rinse with cold water to give them a firm and chewy bite.
-Once you've skewered the dumplings on sticks, it might also be good to give them a quick grilling. Recipe by cherry
Mitarashi Dango For Cherry Blossom Viewing Parties
I decided to try making these dumplings since it's cherry blossom season.
Make these dumplings as you like.
-Once you have steamed the dumplings and they start to feel like mochi, stretch the dough out into a log and rinse with cold water to give them a firm and chewy bite.
-Once you've skewered the dumplings on sticks, it might also be good to give them a quick grilling. Recipe by cherry
Cooking Instructions
- 1
Put both the flours for the dumplings into a bowl and mix with a wooden spatula while pouring in the warm water.
- 2
Once the water is added, mix the dough with your hand and gather it all together into a ball.
- 3
If you keep kneading the crumbly dough, it will eventually form a ball like this.
- 4
Place handfuls of the dough from Step 3 into a steamer so that they don't overlap and steam for 20-25 minutes.
- 5
While the dough from Step 4 is still hot, add it to a mortar and pound it with a rolling pin or something similar until it becomes sticky like mochi. Once cooled, roll into balls and stick on skewers.
- 6
Put the ingredients for the mitarashi sauce into a saucepan and cook over a low heat. Simmer and continue to stir the sauce until it starts to thicken.
- 7
Give the dumplings a go on the grill if you feel like it then cover in the sauce or anko to finish.
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