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?
2 Servings (20 Pieces)
50g Cooked Pumpkin *pureed
100g Shiratamako (Japanese Glutinous Rice Flour)
1 pinch Salt
1/4 cup Warm Water *Do not add all of it at once
Mitarashi Sauce, Condensed Milk OR Sweetened Cream to serve
1 tablespoon Soy Sauce
1 tablespoon Sugar
3 tablespoons Water
1 teaspoon Potato Starch OR Corn Starch Flour
- 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.
- Make about 2cm balls. Today I made 20 balls.
- 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.
- Enjoy with your favourite sauce such as Mitarashi Sauce, Condensed Milk, Sweetened Cream, etc.
- 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.