Shiratama Dango Dumplings
Shiratama Dango Dumplings

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, shiratama dango dumplings. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Shiratama Dango Dumplings is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Shiratama Dango Dumplings is something that I’ve loved my entire life. They are nice and they look fantastic.

Put dumplings in the boiling water and boil them till they float. Remove the dumpling and cool them in cold water with ice. When it's cooled, drain the dumplings. See recipes for Kawaii Shiratama rice dumplings too.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Prepare 150 g Shiratama flour (5 1/4 oz)
  2. Take 100 ml Unsweetened soy milk
  3. Get 40 ml water
  4. Make ready 1 can boiled and sweetened azuki red beans
  5. Get 3 Tbsp soy bean flour (kinako)
  6. Prepare 3 1/2 Tbsp Unrefined, powdered dark brown sugar (or any kind of sugar would be fine)
  7. Take 1 pinch salt

Shiratama dango, or sweet rice dumplings are made from rice powder called mochiko. These Japanese dumplings are used in many traditional sweet Japanese desserts. They can also be used in savory soups and stews particularly when there is a gluten concern…try them in a chicken and dumplings dish for gluten-free dumplings. Dango is literally a Japanese dumpling made from Mochiko (Rice Flour), related to Mochi.

Instructions 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.

They can also be used in savory soups and stews particularly when there is a gluten concern…try them in a chicken and dumplings dish for gluten-free dumplings. Dango is literally a Japanese dumpling made from Mochiko (Rice Flour), related to Mochi. Shiratama-ko (白玉粉）is sweet or glutinous rice flour, or mochiko, mixed with a little corn starch or potato starch. Kinako is a soy bean flour that is commonly used in Japanese cuisine as it is a healthy topping that contains Vit B and protein. Tender dumplings made of sweet rice flour, shiratama dango roughly translates to "white pearl dumplings." It's extremely easy to make, and pretty versatile in terms of what to accompany it with.

So that is going to wrap it up with this exceptional food shiratama dango dumplings recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!