Sweet Sesame Dumpling

Japanese Summer treat ごまみつ団子

There were 43 (as of Saturday) wildfires in Oregon and Washington causing the haze in the vicinity of Portland last weekend. We were saddened by the news of firefighters’ death and at the same time we appreciate their courageous efforts...sincere condolences to the families.

Instead of the usual sweet azuki bean paste in the center, this unique dumpling uses black sesame paste and to me has just the right amount of sweetness. I‘m sure many of you have heard about its beneficial components (check here). I stock this in my pantry and on some mornings I spread it on toast with a little bit of honey…I know I have been blessed so much.

Ingredients and Instruction for 12 dumplings (Print Recipe Here) The recipe credit goes to Japanese food researcher and cookbook author Maki Watanabe

For filling -

• 1/4 cup black sesame paste
• 4 Tablespoons dark brown sugar
• 4 Tablespoons water
• 1/2 teaspoon powdered agar-agar powder

For dough -

• 150g (1 bag) shratamako (白玉粉/refined rice flour)
• 130 to140ml water

Ground black sesame seeds for garnish

1. Making filling - Put all the filling ingredients in a small pan, stirring continuously, cook at low heat until it almost starts to boil. Spread in container of approximately 6 inch by 5 inch. Smooth out with spatula. Freeze for 2-3 hours.
   
2. Making the dough - Put shiratamako in a medium size bowl, add water little by little while kneading the dough well to make a soft, moist dough, add little bit of water if the dough seems too stiff. Divide in 12 portions and form into balls. Note: shiratamako is lumpy and has big chunks so you need to crush the lumps as you knead it.
3. Shaping  dumplings - Boil plenty of water in a pot.Take out the frozen filling and cut in 12 pieces, set aside. Ready a moist paper towel nearby for wiping your fingers. Take one ball and flatten on your palm to about a 3 inch round. Put filling in the center of flattened dough and gather the dough and close tight at the top. Anytime your fingers get black with the filling, wipe with paper towel so that the dough won’t get messy…you definitely like to keep the dough neat and white! Do this step as quickly as possible so that filling won’t melt but if it starts melting put it back in the freezer
   
   
4. Cook the dumplings – Prepare the icy water in a large bowl. With slotted large spoon, gently place  3-4 dumplings in the boiling water. When the dumpling floats to the top of the water surface, cook for additional 2 minutes. Scoop up the dumplings with slotted spoon and put in the icy water until cool. Repeat the process with rest of dumplings. Sprinkle with ground black sesame seeds.and serve cold.
   Warning! dumpling get hard after a while especially If you keep in the refrigerator. Microwave for 15-20 seconds….then of course it is no longer a cold treat!

 

Blame it on the unusual Summer weather (?), something caused our Asian pears to drop on the ground it seems like all at once. My husband was able to save some..

The shiso/perilla leaves are dwindling…a sure sign of the end of Summer right?…I made juice (concentrated) for #todaystapas instagram post. Refreshing!

I gave in to my ramen craving the other day…

This is a healthier version of the ice cream sandwich recipe on the back of Honey Graham Cracker box.

Wishing you a wonderful week!

Natural

Mugwort rice cake/ 草もち

At the ridge of a rice field, there are lots of mugwort (よもぎ) grass growing and my friend would pick them and take them home. The next day, she shared mugwort rice cake with me which her mother had made. I was totally jealous of her. How marvelous is it that weed-like plants transform into a deliciously sweet confection? I decided I want more! I plucked plenty of mugwart to take home to my mother but she dismissed me with just one glance at grass then told me that was a mugwort look-alike and not the real thing. This stuff will make you sick, she added. You’re joking, right? It was just like the ones that my friend picked a few days earlier though? I felt defeated, how can you argue with an adult who seems to know everything?  Not only I got the wrong grass but it was poisonous. That was a frightening thought to a young child. 

My grandmother on rare occasions took me to a woody hill side to pick some ostrich fern called zenmai. I don’t really like them but I loved to spend time with her. I didn’t put any effort at all into finding wild edible ferns because I already knew I suck at it, so, while she looked for them I played hard at exploring nature, digging, discovering and destroying things. She called me when her small bucket was full. Me and my clothes were all dirty from head to toe.

That was long ago in spring. Both my grandmother and mother have passed away now. I already forgave my mother for lying. That was real mugwort. She was bombarded with tasks and had to deny my request. Back in that era, you had to make everything from scratch. She simply did not have time to spoil me. Although she could have said she would make it later or some other time but that was not her style. She didn’t have “round about” in her wording. It’s OK mom, nobody’s perfect. Not even me.

Ingredients-Make about 12 rice cakes

• 300g of Sweet Azuki bean paste. comes in can or refrigerated pouch (this is less expensive)
• 3g of dry powdered mugwort grass available in flour section of Japanese market
• 1 tablespoon of water
• 200g of rice flour, I recommend Joshinko  available in flour section of Japanese market
• 160ml of warm water
• 40g of ultra fine baker’s sugar

1. Make balls with azuki bean paste-about 20g each. Set aside.
2. In a medium bowl, sift mugwart with coarse sifter then add the 1 tablespoon of water. Set aside.
3. In a large bowl, put Joshinko and add warm water little by little while you knead; about 5 minutes.
4. Lay a clean dish towel on the steamer. Tear the dough into small pieces with your hands then put all on the top of towel. Loosely wrap the dough with the dishcloth. Cover and steam for 30 minutes.
5. After you finish the steaming, grab the end of towel to transport dough to a bowl. Cool for a minute or so then start kneading while dough is still warm. You need lots of strength to do this task.
6. Wet your hands once in a while to knead the dough. Add sugar 1/3 at a time.
7. When sugar and dough are completely combined, start adding mugwort powder a little at a time. Add more water if the dough is too stiff or dry. It should feel about the same as your earlobe does
8. Roll about 30g of dough to1/8 inch thickness then cut out with round 3-1/2 inch cookie cutter (I used a glass).
9. In the middle of round dough, put 1 azuki ball. Fold in half. Cover with plastic wrap or moist dish towel to prevent drying out while you make the rest of rice cakes.

My husband and my son traveled to Tokyo Kobe,Osaka, Ise, Nagoya and Kyoto after finishing volunteer work. They ate plenty and they were fed well and they visited many konbini, bakery and of course Mr. Donuts which is my son’s favorite sweet shop.!

My neighbor brought flowers from her garden to my husband on his birthday. She even sang Happy Birthday to him. She is awesome!