Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, nagoya style sticky chewy ogre dumplings (oni-manjuu). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Nagoya Style Sticky Chewy Ogre Dumplings (Oni-Manjuu) is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Nagoya Style Sticky Chewy Ogre Dumplings (Oni-Manjuu) is something that I have loved my whole life. They are nice and they look fantastic.
Great recipe for Nagoya Style Sticky Chewy Ogre Dumplings (Oni-Manjuu). We received big sweet potatoes as a gift, so I tried making a regional speciality of my hometown Nagoya, ogre dumplings, with them. You can also use a regular steamer. Be sure to draw the moisture out of the sweet potato in.
To begin with this particular recipe, we must first prepare a few components. You can cook nagoya style sticky chewy ogre dumplings (oni-manjuu) using 5 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Nagoya Style Sticky Chewy Ogre Dumplings (Oni-Manjuu):
- Get 460 grams Japanese sweet potato
- Get 110 grams Sugar
- Prepare 160 grams White flour
- Take 40 grams Shiratamako
- Make ready 115 ml Water
This family unanimously chooses the chewier type thus the name "sinkers". ウチャヌク uchanuku comes from the Japanese 御茶の子 (ochanoko). Port Manteaux churns out silly new words when you feed it an idea or two. Enter a word (or two) above and you'll get back a bunch of portmanteaux created by jamming together words that are conceptually related to your inputs. For example, enter "giraffe" and you'll get back words like "gazellephant" and "gorilldebeest".
Steps to make Nagoya Style Sticky Chewy Ogre Dumplings (Oni-Manjuu):
- Peel the sweet potato and cut into 1 cm dice. Soak in cold water for about 10 minutes to get rid of any bitterness.
- Drain the sweet potato, and put into a bowl with the sugar and mix well. Leave for an hour or so until moisture is drawn out of the sweet potato (we will use the liquid).
- Put water (not listed) in a steam-earthenware pot (or a steamer), and line the rack with kitchen parchment paper.
- Add water, flour, and shiratamako to the bowl with the sweet potato.
- When the steamer comes to a boil, put lumps of dumplings that are the size you like on the parchment paper.
- Steam over medium heat for about 15 minutes. If a bamboo skewer stuck into a piece of sweet potato goes through easily, the "sticky ogre dumplings" are done.
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