- 1 Cup dango flour (aka rice flour)
- .333 Cup warm water
- 2 Tablespoon sugar
- OPTIONAL: Flavors like powdered spices, cocoa or matcha (green tea powder) can be added to the rice flour before the water.
- In a large mixing bowl, lightly mix dry ingredients. Slowly add the water to the flour while kneading dough until well-combined. Portion into approximately 15 dumplings. Bring water to a light boil. Boil dumplings until they float, plus an additional minute. Cool dumplings on a wire rack. Some recipes call for skewering dumplings at this point and grilling them. Brush with mitarashi sauce (recipe link above).
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