Chewy & Fluffy Nagaimo Tarako Dimsum Dumplings

• 150 ml Mochi rice
• 300 grams Nagaimo
• 50 grams Tarako
• 1 Chikuwa
• 1 tbsp Katakuriko
• 1 tsp Mayonnaise

1. Wash the mochi rice and leave it to soak in water for half a day.
2. Peel the nagaimo and cut it into pieces.
3. Soften them in the microwave in a heat-proof container for 5-6 minutes (600 W) and mash them.
4. Peel the membrane off the tarako and mix them with the mashed potatoes.
5. Add the finely chopped chikuwa to the mixture as well, followed by the katakuriko and mayonnaise, and mix everything together.
6. Scoop out spoonfuls of the mixture, pat them dry, and coat them with the mochi rice.
7. Form the dumplings into ball shapes and arrange them on parchment paper.
8. Boil the water in the steamer.
9. Leave the dumplings to steam in the steamer for 18 minutes and they're done They're subtly pink, chewy, and delicious.
10. Try serving them with a combination of mustard, vinegar, and soy sauce if you'd like.

rice, tarako, chikuwa, katakuriko, mayonnaise

Taken from cookpad.com/us/recipes/146925-chewy-fluffy-nagaimo-tarako-dimsum-dumplings (may not work)