So like a big amount of girls I love sweets and it’s a miracle that I’m not bigger than I am – since I seem to spend a good part of time eating anything from cakes, cookies and sweet bread – especially when I’m in Japan. One of my favorites here in Japan is pretty much anything with “anko” (red bean paste) and the price winner among anko desserts are “goma dangos” (sesame dumplings). In Japanese these dumplings are considered “chuka” – food which originates from China, but like with most so-called Chinese food in Japan, I feel sure that the taste is different from whatever they might have been inspired from. Anyways, I made these dumplings twice lately and since they’re very easy to make (if you’re able to get hold of the ingredients) I thought I would share this simple recipe.
These are the needed ingredients:
[For 16 dumplings]
200g Dango/dumpling mix.
150 ml. water
200g Koshian (anko) (Red bean paste)
First pour the dingo/dumpling mix in a bowl and there after add water (some also add milk) – it’s best to pour it in little at the time to make sure you don’t put too much in. Some dango mix needs more water than other, but when the powder has a firm texture it’s done. Then blend the powder and water together with your hands till it has the wanted texture. You can also add some sugar in the mixture after your own liking.
Then you divide the dango mass into 16 balls. (Yes, there’s more than 16 balls in the picture, but it was for a bigger portion.)
Then your pour out 200g of red bean paste and like with the dumplings you divide the red bean paste into 16 balls.
Then you flat out your small dumpling balls in your hand and place the red bean paste in the middle and then your wrap the dumpling around the bean paste and finally you roll them around in your hand till they reach the wanted round ball shape.
Then you cover the dumplings with the white sesame and then you fry them in oil till they have the good golden color and the outside of the dumpling has hardened a bit and then you’re done!. Enjoy your sesame dumplings.