1. Making the dough
The amount of water you should add to a cup of shiratamako
is less than 100cc. A cup of shiratamako is approximately 100g, which means the
flour and water is about the same amount. However, be careful not to add too
much water. You can have a better texture when the amount of water is moderate.
Inside the bowl, add the water little by little to the flour at first so
that it mixes well with the flour. When the water is well blended in the flour,
knead the dough firmly and then form the dough into a big round ball. At this
point, the lump of dumpling is a little harder than an earlobe, and it should
not be too soft that it droops down.
2. Making the shiratama dango
Next, form the dough into a shape of a rod and divide them
into small pieces of the same size. When the amount of water in the mixture is
right, it doesn’t stick to your hands and it is easy to divide.
To make the dumplings, place the small dough on your palm
and clasp tight first, and then form them into small balls using both of your
hands. Lastly, make a dent in the middle to make oval-shaped dumplings. This
will help cook the center of the dumplings. It is better to shape the dumplings
in the same sizes in order to cook them evenly. Therefore, do not boil the dumplings
as you shape them, shape all the dumplings first and then go to the boiling process.
3. Boiling the shiratama dango
Heat water in a pan and add the dumplings when it is at a
boil. After adding the dumplings, stir the pan with a rice paddle or alike and
wait until they float.
Boil over a high heat for 2 to 3 minutes and gradually the dumplings will
start to float. When all the dumplings have floated, boil 1 minute more to make
sure and remove the dumplings from the pan and cool them in cold water.
|| In the summertime, shiratama dango is chilled and served with sweet azuki
beans or with kinako and kuromitsu.
（レシピ・写真： 冨田唯介 英訳： 中西 直）