Ingredients
(makes 15 dumplings)
Plain flour : 50g
Glutinous rice flour : 30g
Water : 60ml
Sweetened red bean paste (ready made) : 100g
This sweet treat has a slightly strange name – Herahera Dango (‘delicate dumplings’). They are originally from Sajima in Yokosuka, Kanagawa Prefecture, and were chosen by the Ministry of Agriculture, Forestry and Fisheries as one of Japan’s ‘100 Best Local Dishes’. At the Funa Matsuri (Boat Festival) held every July since the Edo period, Herahera Dango are given as offerings to pray for good health and a good fishing catch. The name is said to come from the state of the dumplings after boiling. Apart from eating with red bean paste, Herahera Dango can also be eaten with a Mitarashi Dango style sugar-soy sauce, or with grated daikon. Please enjoy them while they’re fresh.
Method
- Place plain flour and glutinous rice flour in a plastic bag. Hold the bag closed and shake well to sift.
- Transfer flour mixture to a bowl and add water. Stir lightly with chopsticks until combined, then knead until soft and elastic (see photos 1 & 2).
- Shape dough into ball-shaped dumplings, then flatten in the palm of your hand to a thickness of 2-3mm. Cook in boiling water (see photos 3 & 4)
- When the dumplings float, remove from water and strain.
- Spread red bean paste on the dumplings.
