Pumpkin Dango Dumplings

Name: How to cook Pumpkin Dango Dumplings - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 Servings (20 Pieces)
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Pumpkin Dango Dumplings

Today I had some leftover cooked Pumpkin. I wanted to use it up to make something Japanese. So, I mixed it with Shiratamako (Japanese Glutinous Rice Flour) and a little bit of Water, and made it into Dango Dumplings. They look pretty, don’t they?

Ingredient

Food ration :

2 Servings (20 Pieces)

50 g

Cooked Pumpkin *pureed

100 g

Shiratamako (Japanese Glutinous Rice Flour)

1 pinch

Salt

1/4 cup

Warm Water *Do not add all of it at once

1 tablespoon

Soy Sauce

1 tablespoon

Sugar

3 tablespoons

Water

1 teaspoon

Potato Starch OR Corn Starch Flour

Cooking instructions

* Step 1

Place ‘Shiratamako’ in a mixing bowl. Add pureed Pumpkin and Salt, then gradually add warm Water, NOT all at once, and knead to achieve the firmness of the dough same as firmness of your earlobe. (*This is traditionally taught.) *Note: You don’t need to add all water. The dough should be dry to the touch.

* Step 2

Make about 2cm balls. Today I made 20 balls.

* Step 3

Cook them in plenty of rapidly boiling water. When the Dango Dumplings are floating, cook a few more minutes, then drain and place them in icy cold water to cool.

* Step 4

Enjoy with your favourite sauce such as Mitarashi Sauce, Condensed Milk, Sweetened Cream, OR etc.

* Step 5

*Mitarashi Sauce: Combine all the ingredients in a small heat-proof bowl, heat in the microwave and bring to the boil, and mix well. You can cook it in a small saucepan until the sauce thickens.

Note: if there is a photo you can click to enlarge it