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Skewered Dumplings (Mitarashi Dango)

Demonstrated by: Sharene Urakami.
50th Cherry Blossom Festival - Japanese Desserts and Snacks on February 16, 2002.

skewered dumplings (mitarashi dango)

Ingredients:

Skewered Dumplings (Mitarashi Dango)

  • 1 1/2 cups mochiko (glutinous rice flour)
  • 3/4 cup warm water
  • 12 bamboo skewers
  • 1 1/4 cups water
  • 1/3 oz konbu (kelp)
  • 1/2 cup sugar
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons water
  • 1 1/2 tablespoons cornstarch

Directions:

  1. Put mochiko in a small bowl; gradually stir in warm water.
  2. Mix until soft dough is formed.
  3. Form dough into 48 dumplings.
  4. Cook dumplings in boiling water for 5 minutes; drain.
  5. Place 4 dumplings on each skewer.
  6. Cook skewered dumplings on grill until lightly browned on all sides.
  7. In a saucepan, add the 1 1/4 cups water and the konbu; bring to a boil.
  8. Remove konbu and discard.
  9. Add sugar, honey, and soy sauce; bring to a boil.
  10. Combine the 1 1/2 tablespoons water and the cornstarch; add to boiling syrup and cook until sauce thickens.
  11. Generously brush sauce over skewered dumplings.
  12. Serve immediately.

Makes 12 skewers.

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