Dango

Dango are chewy dumplings made from rice flour, skewered in threes or fours and often glazed with a sweet soy sauce. They are a classic teatime snack.

Dango

Mitarashi dango by denver935: denver935, CC BY 2.0 (Wikimedia Commons)

Where it comes from

Dango have been a part of Japanese sweets culture for centuries and change with the seasons, with colors and toppings to match. They are sold at roadside shops and enjoyed at family picnics.

Explore the cuisine of Japan.

Recipe

Make Dango at home

Serves 4Time 40 minutes

Ingredients

  • 1 cup rice flour (joshinko)
  • 1/4 cup glutinous rice flour
  • 3/4 cup warm water
  • 1/4 cup sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1/2 cup water for sauce
  • Bamboo skewers

How it's made

  1. Mix both flours with the warm water until a soft dough forms; knead 5 minutes.
  2. Roll into 12 equal balls.
  3. Boil the balls until they float, then cook 2 more minutes.
  4. Move them to ice water, drain and thread 3 onto each skewer.
  5. Simmer sugar, soy sauce, cornstarch and the 1/2 cup water until thick and glossy.
  6. Brush the sauce over the dumplings, or lightly toast them first for a smoky edge.

Variations

  • Hanami dango: pink, white and green balls
  • Mitarashi dango: with sweet soy glaze
  • Anko dango: topped with red bean paste

Cook’s tip: Add the water gradually; rice flour varies in absorbency and the dough should feel like soft earlobe.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit
  • Mitarashi dango by denver935: denver935, CC BY 2.0 (Wikimedia Commons)