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Buckwheat Flour Dumplings Recipe

Buckwheat Flour Dumplings Recipe
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Serving : 23
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Prepare the ingredients before making Buckwheat Flour Dumplings in your home. Then, follow these steps below to serve Buckwheat Flour Dumplings for your family or friends.

Ingredients: Buckwheat Flour Dumplings

  • 50 grams Buckwheat (soba) flour
  • 50 grams Shiratamako
  • 70 ml Water
  • Syrup
  • 2 tbsp Sugar
  • 1 tbsp Mirin
  • 1 tbsp Soy sauce
  • 1 tbsp Water
  • 1 tsp Katakuriko

How to Make Buckwheat Flour Dumplings

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Buckwheat Flour Dumplings in your home by yourself.

    Step 1
  • Mix together the buckwheat and shiratamako, then add water a little at a time until the dough becomes soft (until it becomes, as the Japanese say, "to the softness of an ear lobe").
  • Step 2
  • Boil water in a pot. Form small, round balls from the dough in Step 1, then drop into boiling water. Scoop them out after a minute from the time they rise to the top.
  • Step 3
  • Chill in ice water.
  • Step 4
  • To make the syrup, mix all of the syrup ingredients in a pan. Heat on medium, stirring continuously.
  • Step 5
  • Once it starts to gently boil and thicken, transfer to a dish and let cool to room temperature. Pour on the dumplings, then serve.
  • Step 6
  • They are slightly chewier than dumplings made with just shiratamako and their texture will become addictive.
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