Nagoya Style Sticky Chewy Ogre Dumplings (Oni-Manjuu)

• 460 grams Japanese sweet potato
• 110 grams Sugar
• 160 grams White flour
• 40 grams Shiratamako
• 115 ml Water

1. Peel the sweet potato and cut into 1 cm dice.
2. Soak in cold water for about 10 minutes to get rid of any bitterness.
3. Drain the sweet potato, and put into a bowl with the sugar and mix well.
4. Leave for an hour or so until moisture is drawn out of the sweet potato (we will use the liquid).
5. Put water (not listed) in a steam-earthenware pot (or a steamer), and line the rack with kitchen parchment paper.
6. Add water, flour, and shiratamako to the bowl with the sweet potato.
7. When the steamer comes to a boil, put lumps of dumplings that are the size you like on the parchment paper.
8. Steam over medium heat for about 15 minutes.
9. If a bamboo skewer stuck into a piece of sweet potato goes through easily, the "sticky ogre dumplings" are done.

japanese sweet potato, sugar, white flour, shiratamako, water

Taken from cookpad.com/us/recipes/168876-nagoya-style-sticky-chewy-ogre-dumplings-oni-manjuu (may not work)