-
1
Combine soy sauce, mirin, water, and sugar in a pot over low heat, and bring to a boil.
-
2
Once large bubbles rise to the surface, turn off the heat and gradually introduce the katakuriko slurry.
-
3
Mix well as you add it in, and don't dump it all at once.
-
4
When you first add the katakuriko dissolved in water, the mixture will be cloudy, so cook and stir over low heat until it becomes clear.
-
5
When the syrup is clear, it's done
-
6
With 2 tablespoons of katakuriko.
-
7
It's a bit thick, but still smooth.
-
8
With 3 tablespoons of katakuriko.
-
9
It's quite thick, but if you plan to bring the dumplings as gifts, this consistency is better.
-
10
Here are hints to make delicious dumplings!
-
11
!
-
12
.
-
13
These are soft and chewy, delicious dumplings.
-
14
On the dumpling flour package it says to brown the balls on a gas stove, but what if you have an induction stovetop?!
-
15
See Step 10.
-
16
Put the balls in a nonstick pan without oil, and fry over low heat, rolling them around, until they are brown, as in the photos in 9 & 10.
-
17
Cool before packing in styrofoam containers, which tend to melt easily from heat.
-
18
Store leftover syrup in the refrigerator or freezer.
-
19
You can use the syrup for other sauces, or for simmered dishes.
-
20
The styrofoam container in the photo is from Germany.
