Sweet Sesame Dumpling

Japanese Summer treat ごまみつ団子

There were 43 (as of Saturday) wildfires in Oregon and Washington causing the haze in the vicinity of Portland last weekend. We were saddened by the news of firefighters’ death and at the same time we appreciate their courageous efforts...sincere condolences to the families.

Instead of the usual sweet azuki bean paste in the center, this unique dumpling uses black sesame paste and to me has just the right amount of sweetness. I‘m sure many of you have heard about its beneficial components (check here). I stock this in my pantry and on some mornings I spread it on toast with a little bit of honey…I know I have been blessed so much.

Ingredients and Instruction for 12 dumplings (Print Recipe Here) The recipe credit goes to Japanese food researcher and cookbook author Maki Watanabe

For filling -

• 1/4 cup black sesame paste
• 4 Tablespoons dark brown sugar
• 4 Tablespoons water
• 1/2 teaspoon powdered agar-agar powder

For dough -

• 150g (1 bag) shratamako (白玉粉/refined rice flour)
• 130 to140ml water

Ground black sesame seeds for garnish

1. Making filling - Put all the filling ingredients in a small pan, stirring continuously, cook at low heat until it almost starts to boil. Spread in container of approximately 6 inch by 5 inch. Smooth out with spatula. Freeze for 2-3 hours.
   
2. Making the dough - Put shiratamako in a medium size bowl, add water little by little while kneading the dough well to make a soft, moist dough, add little bit of water if the dough seems too stiff. Divide in 12 portions and form into balls. Note: shiratamako is lumpy and has big chunks so you need to crush the lumps as you knead it.
3. Shaping  dumplings - Boil plenty of water in a pot.Take out the frozen filling and cut in 12 pieces, set aside. Ready a moist paper towel nearby for wiping your fingers. Take one ball and flatten on your palm to about a 3 inch round. Put filling in the center of flattened dough and gather the dough and close tight at the top. Anytime your fingers get black with the filling, wipe with paper towel so that the dough won’t get messy…you definitely like to keep the dough neat and white! Do this step as quickly as possible so that filling won’t melt but if it starts melting put it back in the freezer
   
   
4. Cook the dumplings – Prepare the icy water in a large bowl. With slotted large spoon, gently place  3-4 dumplings in the boiling water. When the dumpling floats to the top of the water surface, cook for additional 2 minutes. Scoop up the dumplings with slotted spoon and put in the icy water until cool. Repeat the process with rest of dumplings. Sprinkle with ground black sesame seeds.and serve cold.
   Warning! dumpling get hard after a while especially If you keep in the refrigerator. Microwave for 15-20 seconds….then of course it is no longer a cold treat!

 

Blame it on the unusual Summer weather (?), something caused our Asian pears to drop on the ground it seems like all at once. My husband was able to save some..

The shiso/perilla leaves are dwindling…a sure sign of the end of Summer right?…I made juice (concentrated) for #todaystapas instagram post. Refreshing!

I gave in to my ramen craving the other day…

This is a healthier version of the ice cream sandwich recipe on the back of Honey Graham Cracker box.

Wishing you a wonderful week!