Moon-viewing dumplings

Simple Dango Recipe
Ingredients (makes about 25 15g dango)

 
Instructions
Gradually add water to the dango flour, knead well until it reaches the consistency of an earlobe, and roll into your preferred size.

〈To Boil〉
Place in boiling water; once they float to the surface, boil for another 2–3 minutes, then transfer to cold water.

〈To Steam〉
Steam in a steamer once steam is rising for about 6 minutes.
☆For an even better result, after kneading the dango flour with water, break it into pieces and steam for about 20 minutes, then pound well with a pestle or similar tool before shaping into dango.
　　
Tips and Pointers
Adding sugar equivalent to 10% of the flour weight to the dough will result in a softer finish.
Dango can also be made using joshinko (rice flour). (→ Mitarashi Dango Recipe)