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1
Chop all the ingredients roughly, add the seasoning, stir-fry and set aside to cool.
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2
Use only a small amount of oil when stir-frying.
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3
Gradually add in 50 ml of boiling water to the katakuriko and mix well with a whisk.
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4
There will be some flour left unmixed but you don't have to worry about it.
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5
When the katakuriko comes together, cover the bowl with plastic wrap to prevent it from drying out.
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6
Mix the mochiko and sugar with a whisk.
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7
When they come together, gradually add in 100 ml of water.
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8
Keep adding water until the dough is soft like earlobes.
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9
You may have water left at the end or may need to add some more to get the softness.
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10
Combine the katakuriko dough to the mochiko dough and knead well.
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11
When the mochiko dough and katakuriko dough are combined, knead in the lard.
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12
Knead well until everything is thoroughly mixed.
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13
Divide the dough into 10-12 portions.
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14
Wrap the filling with the wrappers and fold in the same way as making gyoza.
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15
The wrappers tear easily when they get dried so cover them with plastic wrap or spray them with water from time to time.
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16
To add flavor, add the sesame oil to the frying oil and heat it up to 160C.
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17
Slowly deep fry on both sides until they are golden brown.
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18
The mochiko dough will expand and may tear but it will close and the slit will disappear.
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19
Remove once they are golden brown and place them on a rack to drain off the oil.
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20
Transfer to a serving dish and it's done!
