I can’t even tell you what a favorite this is. Shiratama dango, or sweet rice dumplings are made from rice powder called mochiko. These Japanese dumplings are used in many traditional sweet Japanese desserts. They can also be used in savory soups and stews particularly when there is a gluten concern…try them in a chicken and dumplings dish for gluten-free dumplings.
The dough is easy to make, and the dumplings cook fast. They make a quick delicious treat, or can easily be used in elaborate mochi desserts (such as zenzai or mitarashi dango).
They’re perfect for any New Year celebration!
1 1/2 cups sweet rice flour, or Mochiko
1 – 1 1/2 cups warm water
1 T potato starch (optional)
- Measure sweet rice flour into a large mixing bowl.
- Stir in potato starch.
- Add 1 cup of warm water into the bowl, and mix to form a dry, crumbly dough. Slowly add in remaining water (may not use all of it) until a soft dough is formed, where tiny dough balls can be rolled.
- Roll the dough into balls with a diameter of 1/2″ – 1″.
- Dough balls, or dango, can be used in Japanese desserts, served as is, or used in gluten-free dumpling stews.