Buckwheat Flour Dumplings

• 50 grams Buckwheat (soba) flour
• 50 grams Shiratamako
• 70 ml Water
• 2 tbsp Sugar
• 1 tbsp Mirin
• 1 tbsp Soy sauce
• 1 tbsp Water
• 1 tsp Katakuriko

1. Mix together the buckwheat and shiratamako, then add water a little at a time until the dough becomes soft (until it becomes, as the Japanese say, "to the softness of an ear lobe").
2. Boil water in a pot.
3. Form small, round balls from the dough in Step 1, then drop into boiling water.
4. Scoop them out after a minute from the time they rise to the top.
5. Chill in ice water.
6. To make the syrup, mix all of the syrup ingredients in a pan.
7. Heat on medium, stirring continuously.
8. Once it starts to gently boil and thicken, transfer to a dish and let cool to room temperature.
9. Pour on the dumplings, then serve.
10. They are slightly chewier than dumplings made with just shiratamako and their texture will become addictive.

flour, shiratamako, water, sugar, mirin, soy sauce, water, katakuriko

Taken from cookpad.com/us/recipes/145436-buckwheat-flour-dumplings (may not work)