Mochimugi Dumplings
These dumplings made with mochi barley flour have a unique aroma and texture, slightly different from those made with flour alone. They might become addictive! Perfect for tsukimi (moon-viewing) dumplings.
Ingredients(Makes about 10 pieces)
| ≪Ingredients≫ | |
| Mochi barley flour | 15ｇ |
| Dango flour | 35ｇ |
| Water | 45ｇ |
Mitarashi Sauce
| ≪Ingredients≫ | |
| Soy sauce | just under 1 tbsp |
| Kinako (roasted soybean flour) | 10ｇ |
| Water | just over 3 tbsp |
| Potato starch | 1 tsp |
Mochimugi Kinako
| ≪Ingredients≫ | |
| Mochi barley flour | 10ｇ |
| Sugar | 3 tbsp |
Instructions
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Bring a pot of water to a boil.
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In a bowl, combine mochi barley flour and dango flour. Gradually add water and knead until slightly softer than earlobe texture.
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Shape into small ovals, slightly smaller than bite-size, pressing a dent in the center.
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Drop the dumplings into the boiling water. Once they float, cook for about 30 seconds, then transfer to cold water to cool.
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In a saucepan, combine all the mitarashi sauce ingredients and heat while stirring until thickened.
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In a frying pan, lightly toast the mochi barley flour without burning, then mix with kinako.
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Serve the dumplings topped with mitarashi sauce and mochimugi kinako.
