Buckwheat Flour Dumplings

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   ["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"").", "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.", "Chill in ice water.", "To make the syrup, mix all of the syrup ingredients in a pan.", "Heat on medium, stirring continuously.", "Once it starts to gently boil and thicken, transfer to a dish and let cool to room temperature.", "Pour on the dumplings, then serve.", "They are slightly chewier than dumplings made with just shiratamako and their texture will become addictive."]

* Per serving · 4 servings · Values may vary.

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