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.


4 Servings


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

1/2 cup Plain Flour
1/2 cup Glutinous Rice Flour
1 pinch Salt

  1. Heat Dashi Stock (OR Water & Dashi Powder) in a large saucepan or pot, add Vegetables and cook them in the stock until soft.
  2. *Note: Any Vegetables that can be cooked quickly, such as ‘Satoimo’ (small Taros) or Spinach, need to be added to the stock accordingly.
  3. Season the soup with Salt and Soy Sauce.
  4. 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.
  5. When the Dumplings are softly cooked, add finely chopped Spring Onion and serve.