Shiratama Dango Dumplings
Shiratama Dango Dumplings

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to make a special dish, shiratama dango dumplings. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Shiratama Dango Dumplings is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Shiratama Dango Dumplings is something that I’ve loved my entire life.

——— A bridge of Oishii that links the world! ——— Konnichiwa everyone! We are sharing Japanese cultures with the world. Here is my afternoon dumpling snack for you to try.

To get started with this particular recipe, we must first prepare a few components. You can have shiratama dango dumplings using 7 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Shiratama Dango Dumplings:
  1. Get 150 g Shiratama flour (5 1/4 oz)
  2. Get 100 ml Unsweetened soy milk
  3. Take 40 ml water
  4. Prepare 1 can boiled and sweetened azuki red beans
  5. Take 3 Tbsp soy bean flour (kinako)
  6. Get 3 1/2 Tbsp Unrefined, powdered dark brown sugar (or any kind of sugar would be fine)
  7. Take 1 pinch salt

It generally is finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子)). Dango is a kind of Japanese sweets (Wagashi). Vind stockafbeeldingen in HD voor Shiratama Dango Japanese Riceflour Dumplings Syrup en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie. Shiratama dango is Japanese sweets often served when Japanese celebrate seasonal festivals such as Hanami, hinamatsuri, tukimi etc. and shiratama-dango, sweetened white azuki beans, red peas.

Steps to make Shiratama Dango Dumplings:
  1. :Preparations: Boil water in a pot. Blend soy flour, sugar and salt in a plastic bag.
  2. In a bowl, put in shiratama flour, and add soy milk and water gradually until the dough turns as soft as your earlobe. (you can use just water 140 ml instead of using 100 ml soy milk + 40ml water. I just like soy milk very much.)
  3. Make a small ball with your hands.
  4. Press the center of the ball gently with your finger. (Helps to make the center of dumpling cook evenly and easier.)
  5. Put dumplings in the boiling water and boil them till they float.
  6. Remove the dumpling and cool them in cold water with ice. When it's cooled, drain the dumplings.
  7. Serve 1/2 of dumpling with sweet red beans paste.
  8. Dredge 1/2 of dumpling in soy flour mixture to coat.

Shiratama dango (Japanese dessert dumplings) with sweet sesame sauce. This is a popular summer dessert in Japan, and is. Shiratama Dango (白玉団子) is a type of mochi and we use glutinous rice flour to make it. Three or four Dango are often served on a skewer, which we call Kushi. Mitarashi Dango is one of the most commonly eaten Dango rice dumplings in Japan.

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