Strawberry Dango (continued)

Statistics

Dish Type: Snack
Health Value: This “brand” is fairly healthy, though perhaps a bit starchy.
Serving Size: Like before, it depends a bit
Preparation Difficulty: Fairly easy, once you get the hang of it
Preparation Time: 30-45 minutes, depending on how fast you can get the dough ready
Shelf-Life: A few hours (though this can be slightly extended by keeping the components separate)
Freshness Requirements: Probably best when fresh, but can be refrigerated
Vegetarian/Vegan Concerns: This brand is 100% meat free.
Pre-cooked Edibility: Probably gross and sticky, but shouldn’t really be a problem

What You Need

Ingredients
1. 1 cup Mochiko (Sweet Rice Flour)
2. Water (only for boiling)
3. Strawberry Juice
4. Powdered Sugar (also known as confectioner’s sugar)


Equipment
1. Medium-Large mixing bowl
2. Measuring cup
3. Cutting Board
4. Large pot
5. Plastic Plates (paper will work, but plastic is preferable)
6. Strainer-Spatula/Ladel (the key is the strainer part; you can use almost any kind of strainer if you have to, but the long handle is very useful)
7. Bamboo Skewers (not necessarily required, but they’re the traditional serving style)


A Few Questions Before We Begin…

How many? Well, basically, this recipe works on a “sum of its parts” basis. What you put into the dough, is what you get out of the dough. How many dumplings your dough actually will make wholly depends on how big or small you make your dumplings, but the current recipe will result in around 10-20 dumplings.