13 Reviews of Kushi-dango (skewered Sweet Dumplings)

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.

From: jjhon

On May 12, 2005

These turned out perfectly!! I followed the recipe to a T, and will definitely be making these again. Thanks, birdiebaker, you have a new fan!

From: Nisa

On May 11, 2005

I tried to make these because they reminded me of a similar sweet we have in Malaysia, but the first time I tried this recipe last night it was a disaster, since the recipe called for 'rice flour' when it was supposed to be 'glutinous rice flour' I also think that the amount of water placed in the dumplings should be lessened quite a bit, Otherwise, after I tried it with the glutinous flour it came out quite ok, and then I made the sauce which is similar to what we use in malaysia too, except that we omit the soy sauce and just use the brown palm sugar, but they were yummy! I liked the sauce too....I felt like Nobita in the Doraemon cartoon whilst eating these, lol!

From: Chef #529017

On Jul 2, 2007

I don't know if I made these wrong or what, but I definately did not like them. Watch the amount of water of water that you pour in in the beginning. I had to add much less that what the recipe called for. My westernized taste buds needed some sweeter tastes for me.

From: Sakura-chuan

On May 26, 2007

this is soooooooooo awesome I was working with my friend at a japanese restront and this was a great thing that i made a lot of money off!!!!!!!!! So thank you for the great recipe!

From: ShisoOuzo

On Sep 3, 2007

I followed the recipe, but, and I'm not sure if it's just my personal preferance, I really didn't enjoy the texture all the way through. Interesting at first, sickinating later... My one and only suggestion would be to DETAIL the recipe. (ie) — what should the texture be like after you steam them; how sticky should it really be; How long should the sauce cook for (it tastes really really good btw) If you modify this recipe to be an exact repilca of your actions (give or take) as you make the Dango, I'd be more than willing to re-try out this recipe.

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: Suisho-chan

On Oct 20, 2007

I followed the recipe... mostly. I used gluten free rice flour. The batter for the dumplings came out rather watery, so I added about 1/4 cup more flour, I also added 1/4 cup sugar to the dumpling batter. I also had to lengthen the steam time. I did mine for 15 minutes instead of 10. I do have to say the sauce was delicious! Though it made more than I needed for the dumplings. Next time I'll either double the dumpling mix or half the sauce. Overall it was very tasty, and I enjoyed it a lot! Thank you for sharing the recipe!

From: DR. House

On Dec 1, 2005

Turned out very well for my first try at making this type of thing. The only adjustment I had to make was using a bit more water with the potato starch.