Nagoya Style Sticky Chewy Ogre Dumplings (Oni-Manjuu)

Name: Nagoya Style Sticky Chewy Ogre Dumplings (Oni-Manjuu)
Yield: 10 servings
Cuisine: American
Ingredients: 460 grams Japanese sweet potato; 110 grams Sugar; 160 grams White flour; 40 grams Shiratamako; 115 ml Water

cookpad.japan @cookpad_jp

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

We received big sweet potatoes as a gift, so I tried making a regional speciality of my hometown Nagoya, ogre dumplings, with them.

cookpad.japan @cookpad_jp

We received big sweet potatoes as a gift, so I tried making a regional speciality of my hometown Nagoya, ogre dumplings, with them.

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Ingredients

10 servings

460 gramsJapanese sweet potato
110 gramsSugar
160 gramsWhite flour
40 gramsShiratamako
115 mlWater

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Steps

1

Peel the sweet potato and cut into 1 cm dice. Soak in cold water for about 10 minutes to get rid of any bitterness.
2

Drain the sweet potato, and put into a bowl with the sugar and mix well. Leave for an hour or so until moisture is drawn out of the sweet potato (we will use the liquid).
3

Put water (not listed) in a steam-earthenware pot (or a steamer), and line the rack with kitchen parchment paper.
4

Add water, flour, and shiratamako to the bowl with the sweet potato.
5

When the steamer comes to a boil, put lumps of dumplings that are the size you like on the parchment paper.
6

Steam over medium heat for about 15 minutes. If a bamboo skewer stuck into a piece of sweet potato goes through easily, the "sticky ogre dumplings" are done.