Though I'm finishing the manuscript for a new book, Asian Tofu, I still crave dumplings. After sending the last recipe chapter out for testing today, I went into the kitchen and made a new dumpling for fun. It's a Japanese favorite, made from sweet rice flour. Gluten-free, dairy-free, nutritious, easy, and very satisfying!
The poached dumplings are served with a thickened syrup, adzuki beans and some toasted soy flour. It may sound weird if you're not familiar with some of these ingredients but they work together marvelously. Check out the shiratama dango recipe on Viet World Kitchen!