These Dumplings are really easy to make, and I add them to Rice Soup, Miso Soup, soy sauce flavoured Clear Soup and Nabe (Hot Pot) dishes. Because my children love them so much, I think I should write down the recipe, so that they can one day make them by themselves. Today I added the Dumplings to a Clear Soup, but you can add them to any soup you want to.
Makes
4 Servings
Ingredients
4 cups Dashi Stock *OR 4 cups Water and 2 teaspoons Dashi Powder
Vegetables of your choice
*Today I used 5cm Daikon, 1/2 Carrot, 2 Shiitake Mushrooms and 2 ‘Satoimo’ (small Taros)
*Other Suggestions: Potato, other Asian Mushrooms, Spinach, Gobō, Green Beans, Tofu, etc.
1 teaspoon Salt
1 tablespoon Soy Sauce
1 Spring Onion *finely chopped
Dumplings
1/2 cup Plain Flour
1/2 cup Glutinous Rice Flour
1 pinch Salt
Water
Method
- Heat Dashi Stock (OR Water & Dashi Powder) in a large saucepan or pot, add Vegetables and cook them in the stock until soft.
- *Note: Any Vegetables that can be cooked quickly, such as ‘Satoimo’ (small Taros) or Spinach, need to be added to the stock accordingly.
- Season the soup with Salt and Soy Sauce.
- Mix all the Dumpling ingredients and make it into thick paste. You would need about 1/2 cup Water, and possibly extra 1-2 teaspoons. Using a dinner spoon, drop bite-size dumplings into the boiling soup.
- When the Dumplings are softly cooked, add finely chopped Spring Onion and serve.
Comments
Anonymous
11/03/2024
Hi! How long do you cook the dumplings for, and how do you know they’re cooked?
Hiroko
12/03/2024
Hello. Thank you for finding this recipe. It would take 1-2 minutes. Gooey flour mixture changes the colour and becomes firm when cooked. If you are not sure, cut one of them and see the inside. If there is no white gooey part, it is cooked.