Kushi-dango (skewered Sweet Dumplings)

From: Canadian Cookie

On Apr 23, 2008

I forgot how much I love these! They worked out great - I used Mochicko brand Rice Flour (glutenous).... reminded me of the food you get at the local Asian Night market.... yum!

From: Chef #727872

On Jan 14, 2008

I just finished making these and I think they turned out well for a first timer. I had to try them after watching, 'The sea is Watching' there is a scene where the 'ladies' are given a gift of sweet dumplings form a client. Anyway, if you add the water a little at a time and stir as you go, you can gauge the amount and stop before it gets to runny. I used gluten free rice and they turned out great texture wise. Mine weren't as pretty as the picture posted, but that may be because of the type of rice used. I would try again using glutenous rice just to see how much of a difference it makes. This is an easy to follow recipe and great for a beginner dumpling maker like me!

From: PinkCherryBlossom

On Jul 24, 2006

Unfortunately this really didn't work for me! I used the correct amounts of water and rice flour but ended up with a batter rather than a dough. I ended up using all of my rice flour (and I can only get it mail order so that made me grunmpy) AND some wheat flour to make a dough. I steamed the dumpling but they just didn't taste right (probably the wheat flour) also I seemed to have a huge amount of sauce for the number of servings over half of it was thrown away - I hate waste. I don't think i would try this again (mainly because I want to save my rice flour) which is a shame as i was really looking forward to them.

From: HeatherFeather

On Feb 5, 2008

For flavor, I would have rated these higher as these tasted quite yummy, especially the sauce. However, following the directions and the measurements currently given, I had the same difficulty with the dough as other reviewers, even though I did use the correct glutinous rice flour. There was no way at all to knead or form the batter into dumpling balls, so I started adding a bit extra flour, 1/4 cupful at a time, until it was thick enough to knead and shape properly, which today was an extra 3/4 cup flour total. The sauce was delicious, although made much more than was actually needed for just 4 skewers. I would halve the amount of the sauce next time.