Round dumplings are generally called dango, and kushi dango means skewered sweet dumplings. These kushi dango coated with sweet soy . sauce based sauce are called mitarashi. Dango are made with mochiko(rice flour). Dangos are usually served with green tea.
A very simple recipe and a tasty japanese snack.
Directions for Dangos
1 cup glutinous rice flour
3/4 to 1/2 cup boiling water
1 tsp. sugar
Soak the Bamboo skewers in water before adding the dumplings. Tip: as the dumpling is grilling the skewers will not burn.
Add rice flour in a bowl than add warm water.
Knead the mixture well.
Make small round dumplings balls. Place dumplings balls in a steamer and steam them on
high heat for about 10 min.
Cool dumplings balls and skewer them in bamboo sticks. (3-4 dumplings on each stick).
Mitarashi sweet sauce for Dangos
2/3 cup water
1/2 cup brown sugar
2 1/2 tbsp light soy sauce
1 1/2 tbsp. potato starch mix with 1 1/2 tbsp water
2 tbsp Mirin Japanese rice vinegar (optional)