Dango Sweet Japanese Dumplings
Delight in the authentic flavors of Japan with these Dango Sweet Japanese Dumplings, a chewy and satisfying treat that’s perfect as a snack or dessert. Made with just a handful of simple ingredients like shiratamako (glutinous rice flour) and silken tofu, these tender rice dumplings are boiled to perfection, then coated in a luscious sweet soy glaze made from soy sauce, mirin, and sugar. Skewered for easy enjoyment, this recipe celebrates a balance of textures and flavors—soft, pillowy dango paired with a glossy, umami-rich glaze. For a traditional twist, lightly grill the skewers to add a hint of smoky char. Quick to make with only 20 minutes of prep time, this delightful Japanese street food is a must-try for fans of authentic, easy-to-make Asian desserts!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Shiratamako (glutinous rice flour)
- 150 grams Tofu (silken or firm)
- 2 tablespoons Sugar
- 1 cup Water
- 2 tablespoons Soy sauce
- 2 tablespoons Mirin
- 2 teaspoons Cornstarch
Instructions
In a mixing bowl, combine the shiratamako and tofu. Knead the mixture until a smooth and slightly firm dough forms. If the dough feels too dry, add a tablespoon of water at a time until it comes together.
Divide the dough into small, even pieces about the size of a cherry. Roll them into smooth balls.
Bring a medium-sized pot of water to a boil. Carefully add the dango balls to the boiling water.
When the dango balls float to the surface, let them cook for an additional 2-3 minutes. Then remove them with a slotted spoon and transfer to a bowl of cold water to stop the cooking process.
Drain the dango balls and skewer 3-4 balls onto each bamboo skewer. Set aside.
To make the sweet soy glaze, combine soy sauce, sugar, mirin, and water in a small saucepan over medium heat. Stir until the sugar dissolves.
In a small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry. Gradually add the slurry to the saucepan, stirring continuously until the glaze thickens.
Brush the sweet soy glaze over the skewered dango. Optionally, you can grill the skewers slightly over an open flame for a lightly charred flavor.
Serve the glazed dango warm or at room temperature. Enjoy this delightful Japanese treat as a snack or dessert!
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1175 mg | 51% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 42.3 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 564 mg | 43% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
