Dango Sweet Japanese Dumplings Recipes

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DANGO (SWEET JAPANESE DUMPLINGS)



Dango (Sweet Japanese Dumplings) image

Dango, my favorite Anime food... Sailor Moon, Clannad, they all have it. I looked around the net and aggregated all the best bits i had tried into this recipe. A lot of it is similar to http://www.recipezaar.com/120390 , but i think this is better from experience. Dango are great for a party at your house, or bringing to peoples houses as a thoughtful gift, but i find they taste all the sweeter when you devour them yourself just after cooking :D Try to get Mochiko, it's the best! Alternatives for Katakuriko are listed in order of preference after it in the ingredients section. All of the ingredients are available at an Asian food store.

Provided by Derry Quinn

Categories     Japanese

Time 1h15m

Yield 6-10 Dango, 4-6 serving(s)

Number Of Ingredients 8

1 1/3 cups mochiko sweet rice flour
3/4 cup warm water
potato starch or cornstarch
3/4-1 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 1/2 tablespoons katakuriko
1 1/2 tablespoons water

Steps:

  • Combine the Mochiko slowly and gradually with the water in the mixing bowl, trying to get a solid-but-squishy dough.
  • Knead the dough well.
  • Make small round dumplings (or Dango) with the dough, roughly 1 inch in diameter at the most.
  • Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer.
  • When they are done (brownled slightly) take them off and let the cool on a wire rack.
  • Mix the sugar, water (Larger mesurement) and soysauce in the small pan over a medium heat.
  • Combine the Katakuriko with the small tablespoon and a half of water.
  • When the sauce starts to boil, add the mixture in the cup to it, mix and remove from heat.
  • Grill the dango slightly and add the sauce to taste.
  • YUM! Anime-licous!

MOCHIKO DANGO RECIPE - SWEET JAPANESE DUMPLINGS



Mochiko Dango Recipe - Sweet Japanese Dumplings image

Dango is a Japanese sweet dumpling and sweet made from mochiko or rice flour, related to mochi and hence also called as Mochiko Dango. It is often served with green tea. Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. Three to four dango dumplings are often served on a skewer, as a dessert after Japanese meals. Serve Mochiko Dango with other dishes like Vegetarian Sushi Recipe or Teriyaki Chicken Recipe with rice. Here are a few more recipes from Japanese cuisine Japanese Cotton Cheesecake (Fusion Recipe) Teriyaki Tofu Recipe Omurice Recipe (Japanese Omelette Rice)

Provided by Shaheen Ali

Time 50m

Yield Makes: 6 Servings

Number Of Ingredients 4

1 cup Rice flour
3/4 cup Icing Sugar , powdered
1 tablespoon Ghee
1 cup Hot water

Steps:

  • To begin making Mochiko Dango recipe - Sweet Japanese Dumplings, combine rice flour and powdered sugar and sift them together. Keep aside.
  • Boil water in a pan with ghee/clarified butter.
  • Remove water from heat and now slowly start adding rice flour mix into the water.
  • Keep stirring with a wooden spatula . Break lumps if formed.
  • Stir the rice flour mixture till it thickens to form a smooth dough. Set aside to cool.
  • Divide the dough into two parts. Add pink color or any other color of your choice to one part of the dough and knead well.
  • Pinch a lemon sized ball from both white and pink dough one by one and roll between your palm to make Dango or round ball.
  • Heat a steamer and place the dangos to steam in high flame for 15-20 minutes.
  • Once done turn off the heat and place the dangos on a wire rack to cool.
  • Arrange few Mochiko Dango (Sweet Japanese Dumplings) on a skewer and serve as evening snack
  • Serve Mochiko Dango as a dessert after Vegetarian Sushi Recipe or Teriyaki Chicken Recipe with rice.

KUSHI-DANGO (SKEWERED SWEET DUMPLINGS)



Kushi-dango (skewered Sweet Dumplings) image

This is a Japanese recipe consisting of sweet dumplings on skewers. These are widely enjoyed in Japan and by...ME..hehe. You often see anime characters munching on these yummies.I have edited thsi recipe, noting that glutinous rice flour is used.

Provided by BirdyBaker

Categories     Breads

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup glutinous-rice flour
3/4 cup warm water
3/4-1 cup water
1/2 cup sugar
2 tablespoons soy sauce
1 1/2 tablespoons potato starch or 1 1/2 tablespoons cornstarch
1 1/2 tablespoons water
bamboo stick

Steps:

  • Put rice flour in a bowl and add warm water.
  • Knead the dough well.
  • Make small round dumplings.
  • Place the dumplings in a steamer and steam them on high heat for 10 minute
  • Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
  • Mix water, sugar, and soysauce in a pan and put it on medium heat.
  • Mix the water and potatostarch in a cup and set aside.
  • When the sauce boils, add the starch mixture and mix quickly.
  • Slightly grill the skewered dumplings and brush the sauce over them.

Nutrition Facts : Calories 260.1, Fat 0.6, SaturatedFat 0.2, Sodium 507.9, Carbohydrate 60.3, Fiber 1.2, Sugar 25.3, Protein 3.5

KUSHI DANGO (JAPANESE SKEWERED RICE DUMPLINGS) WITH MITARASHI SAUCE



Kushi Dango (Japanese Skewered Rice Dumplings) with Mitarashi Sauce image

Japanese sweet dumplings with a sweet sauce similar to teriyaki.

Provided by Crystalline Chaos

Categories     Dumplings

Time 50m

Yield 8

Number Of Ingredients 9

1 ⅓ cups sweet rice flour (mochiko)
¼ cup sugar, or more to taste
⅔ cup water, or more as needed
cornstarch for dusting
1 cup water
½ cup white sugar
2 tablespoons soy sauce
1 ½ tablespoons cornstarch
1 ½ tablespoons water

Steps:

  • Bring a pot with water over medium heat to a boil. Prepare a small bowl of ice water.
  • Meanwhile, mix rice flour and sugar for dough in a bowl until well blended. Add water, 1 tablespoon at a time, stirring well after each addition, until dough is squishy but firm.
  • Dust a work surface with cornstarch. Set dough on top and knead until smooth. Pull off small amounts of dough and roll into small, uniform balls (dumplings). Use up all the dough this way.
  • Drop a handful of rice dumplings into the boiling water at a time. Cook until dumplings rise to the top, 3 to 5 minutes. Once they have risen to the top, cook for 2 more minutes. Remove with a slotted spoon and immediately drop them into the bowl of ice water.
  • Remove dumplings from the ice water and thread 3 to 4 a skewer. Repeat with remaining dumplings, adding more ice to the water for the cooling stage once as needed.
  • Prepare sauce: Combine 1 cup water, sugar, and soy sauce in a saucepan over medium heat. Cook until sugar dissolves. Stir together cornstarch and 1 1/2 tablespoons water in a small bowl and add to the soy sauce mixture. Cook, stirring, until sauce thickens, then remove from heat and cool slightly.
  • Heat a griddle over medium heat. Once hot, grill skewered dumplings on both sides until lightly browned, about 3 minutes. Remove to a plate and pour cooled mitarashi sauce on top. Serve.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 41.6 g, Fat 0.3 g, Protein 2.1 g, Sodium 227.2 mg, Sugar 19.1 g

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