Chewy & Fluffy Nagaimo Tarako Dimsum Dumplings

1. 1

   Wash the mochi rice and leave it to soak in water for half a day.

2. 2

   Peel the nagaimo and cut it into pieces.

3. 3

   Soften them in the microwave in a heat-proof container for 5-6 minutes (600 W) and mash them.

4. 4

   Peel the membrane off the tarako and mix them with the mashed potatoes.

5. 5

   Add the finely chopped chikuwa to the mixture as well, followed by the katakuriko and mayonnaise, and mix everything together.

6. 6

   Scoop out spoonfuls of the mixture, pat them dry, and coat them with the mochi rice.

7. 7

   Form the dumplings into ball shapes and arrange them on parchment paper.

8. 8

   Boil the water in the steamer.

9. 9

   Leave the dumplings to steam in the steamer for 18 minutes and they're done They're subtly pink, chewy, and delicious.

10. 10

    Try serving them with a combination of mustard, vinegar, and soy sauce if you'd like.

* Per serving · 4 servings · Values may vary.