Today I sent out the last recipe chapter to get tested for Asian Tofu. Whew! Relaxation time. I wanted to make a little Asian dumpling for fun, not for tweaking multiple times for print. I wanted the pleasure of fooling around with dough to create a satisfying afternoon snack. No pressure.
I picked these little guys. For months, I'd been thinking about trying these chewy-soft rice dumplings in Elizabeth Andoh's Japanese vegan cookbook, Kansha. The dough is fast and easy to prepare.
Elizabeth formed her sweet rice flour dough into little balls for a classic Japanese sweet dumpling called shiratama dango. I decided to make the dumplings larger and dimpled so that they'd have tiny wells for holding thick brown sugar syrup – called kuro mitsu in Japanese. Plus, I could also pile on some adzuki beans in those indented dumplings. Sweet adzuki bean paste is commonly eaten with shiratama dango but canned beans and the brown sugar syrup do the trick.
The above combination of poached dumplings, buttery beans and sweet syrup was good. However, it was splendid with the addition of nutty toasted soy flour (kinako), which I had to make on the fly. Here is my afternoon dumpling snack for you to try.