Shiratama Dumplings (Rice Dumplings/Mochi Balls)

Why You’ll Love This Recipe

Shiratama dumplings, also known as rice dumplings or mochi balls, are delightfully chewy and can easily add a sweet touch to any meal. These little treats are simple to make with just a handful of ingredients and a bit of elbow grease. They’re perfect for sharing with family and friends or enjoying a quiet moment with a comforting dessert. Plus, they pair wonderfully with dark brown sugar syrup and roasted soybean powder for an extra flavor boost.

How to Make Shiratama Dumplings

Ingredients:

• 100 g glutinous rice flour (shiratamako)
• 90 ml water (approx)
• 90 g glutinous rice flour (mochiko)
• 10 g potato starch (katakuriko) (or tapioca starch)
• 80 ml water (approx)
• Dark brown sugar syrup (kuromitsu)
• Roasted soybean powder (kinako)

Directions:

1. Measure 100 g glutinous rice flour (shiratamako) into a bowl and give it a quick whisk. For mochiko, use 90 g glutinous rice flour and 10 g potato starch.
2. Measure 90 ml of water and pour half into the bowl. For mochiko, measure 80 ml of water and also pour half into the bowl.
3. Mix with a spatula and add the rest of the water little by little until a smooth dough forms. You might not need all of the water.
4. Knead the dough between each water addition until it has the texture of an earlobe.
5. Start boiling a pot of water. While waiting, cut the dough in half and roll into cylinders. If you’re making a bigger batch, cut the dough into quarters or sixths.
6. Cut each cylinder into 10 equal pieces and roll them into balls with a dent in the center. Place them on baking parchment to prevent sticking.
7. Once your water is boiling, gently place the shiratama dango into the pot. Use chopsticks to nudge them and stop sticking. Boil until they float—this takes about 3 minutes.
8. When they float, set a timer for 1 minute and prepare a bowl of ice-cold water.
9. Turn off the heat and use a mesh spoon to transfer the cooked shiratama dango to the bowl of ice water. Let them cool for 5-10 minutes.
10. Drain and serve topped with dark brown sugar syrup and roasted soybean powder. Enjoy!

If you have leftovers, place them spaced out on a tray lined with baking paper and freeze for 1 hour. Then transfer to a freezer bag and enjoy within a month. To thaw, use the microwave for 40-50 seconds or gently in a bowl of water.

Tips to Make Shiratama Dumplings

• Make sure to knead the dough well to achieve that perfect chewy texture.
• Keep your work surface dusted with a little potato starch to avoid sticking.
• If you want to add flavor, consider mixing in matcha powder or food coloring before rolling.

How to Serve Shiratama Dumplings

Serve shiratama dumplings warm or chilled, drizzled with kuromitsu and sprinkled with kinako. You can also enjoy them with a touch of fruit, like sliced strawberries or peaches, for a fresh twist.

How to Store Shiratama Dumplings

Store the dumplings in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze them as mentioned earlier, making sure they’re spaced out to keep them from sticking together.

Variation

You can experiment by adding different flavors or toppings. Try stirring in matcha for green tea flavor or rolling them in crushed nuts instead of kinako for a unique twist.

FAQs About Shiratama Dumplings

1. What is shiratama flour?
   Shiratama flour is a type of glutinous rice flour used to make chewy Japanese sweets like shiratama dumplings.

2. Can I use regular rice flour?
   It’s best to stick to glutinous rice flour for the chewy texture that makes these dumplings special. Regular rice flour won’t give you the same results.

3. What if the dough is too sticky?
   If the dough is too sticky, add a little more starch until it’s manageable.

4. Can I make these dumplings vegan?
   Yes, shiratama dumplings are vegan since the ingredients do not include any meat or dairy products. Just ensure your toppings are also vegan-friendly!

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