There’s something magical about Sweet Soy Rice Dumplings—a dish that’s simple but packed with flavor and texture. The chewy, sticky rice dumplings are coated in a rich, slightly sweet soy sauce glaze that’s both comforting and delicious. It’s a dish that feels like a warm hug, whether you enjoy it as a snack, dessert, or even a light meal.
These Sweet Soy Rice Dumplings are popular in many Asian cuisines, from Chinese tangyuan to Japanese mochi-style rice balls. The best part? They require just a few ingredients, but the result is a dish that’s deeply satisfying. Whether you’ve had them before or are trying them for the first time, you’ll love how easy they are to make at home!
The first time I had Sweet Soy Rice Dumplings was at a family gathering. My grandmother, who always had a way of turning simple ingredients into something special, made a fresh batch. I remember watching her roll the dough, shape the dumplings, and carefully coat them in the thick, glossy soy glaze.
When I took my first bite, I was hooked—the dumpling was soft and chewy, and the sauce was a perfect mix of sweet and savory. It was unlike anything I’d tasted before. That moment stuck with me, and now, every time I make these Sweet Soy Rice Dumplings, I think of her and the warmth of homemade food made with love.
So, if you’re looking for a delightful and comforting dish that’s easy to prepare, give these Sweet Soy Rice Dumplings a try. They’re sure to bring a smile to your face and warmth to your heart!
Table of Contents
Why You’ll Love Sweet Soy Rice Dumplings
- Soft, Chewy, and Addictive – The perfect bite-sized treat with a satisfying texture.
- Simple & Easy to Make – Just a handful of ingredients and minimal effort.
- Balanced Sweet & Savory Flavor – A unique taste that keeps you coming back for more.
- Gluten-Free & Vegan-Friendly – A great option for those with dietary restrictions.
- Versatile & Customizable – Add sesame seeds, crushed peanuts, or even a drizzle of honey for a fun twist.
Health Benefits of Sweet Soy Rice Dumplings
Aside from being delicious, these dumplings have a few health benefits:
- Made with glutinous rice flour – A great source of energy and naturally gluten-free.
- Soy sauce is rich in antioxidants – Helps support overall health.
- Low in processed sugar – Just a touch of sweetness keeps it balanced.
- Easily digestible – The soft texture makes it gentle on the stomach.
- Can be paired with protein – Add tofu or nuts for extra nutrients.
Best Occasions to Enjoy Sweet Soy Rice Dumplings
These dumplings are great for so many occasions:
- Afternoon Snack – A quick and tasty pick-me-up.
- Light Dessert – A sweet treat without being overly heavy.
- Tea Time Treat – Pairs perfectly with a warm cup of tea.
- Festive Gatherings – A comforting dish to share with family and friends.
- Easy Weeknight Indulgence – Because sometimes, you just need something delicious!
Chef’s Notes: Sweet Soy Rice Dumplings
- Water temperature matters – Use boiling water for joshinko-based dough, cool water for dangoko.
- Kneading is key – A smooth, pliable dough ensures the best chewy texture.
- Even shaping – Keep dumplings uniform in size for consistent cooking.
- Iced water bath – This step locks in the perfect chewy texture after boiling.
- Torch or grill for flavor – Adds a subtle smoky depth and enhances presentation.
- Serving suggestion – Pairs beautifully with green tea or light dessert wine.
- Garnish ideas – Try toasted sesame seeds or a sprinkle of yuzu zest.
Sweet Soy Rice Dumplings
4
skewers30
minutes15
minutes192
kcal45
minutesExperience a refined twist on a classic Japanese street snack with these irresistible sweet soy rice dumplings. Bursting with a chewy, tender texture and drizzled in a glossy, caramelized glaze, this reinvented treat is as visually stunning as it is flavorful. Its balanced mix of traditional rice flours transforms into a delightful dessert or snack that even novice cooks can master. With expert guidance and a few pro tips, you can impress at dinner parties or serve a sophisticated comfort food treat at home.
Ingredients
- For the Rice Dumplings (Flour Blend Option)
0.67 cup joshinko rice flour crafted from Japanese short-grain rice
0.75 cup sweet glutinous rice flour shiratamako, offering a gently chewy texture
0.67 cup boiled water added gradually to form the dough
- For the Sweet Soy Glaze
– 4 tablespoons of granulated sugar
– 2 tablespoons of mirin to impart a subtle sweetness
– 2 tablespoons of soy sauce for that quintessential umami note
– Approximately 0.67 cup water to blend the flavors
– 2 tablespoons of potato starch or cornstarch as an alternative to thicken the glaze
- Alternative Ingredients
Replace joshinko with any premium short-grain rice flour if unavailable.
Use mochiko in place of shiratamako for a similar glutinous texture.
If you can’t find dangoko combine joshinko and shiratamako in equal parts as a substitute.
Substitute mirin with a sweet rice wine or a mix of white wine and a pinch of sugar.
For soy sauce tamari can be used if you prefer a gluten-free option.
Directions
- Ingredient Skewer Prep – Begin by assembling all your ingredients and submerging bamboo skewers in water for at least 10 minutes. Simultaneously, set a large pot on low heat and fill it with water, allowing it to gradually come to a boil (approximately 5 minutes). This pre-soak and warming step helps prevent splintering and ensures even cooking.
- Dough Formation Kneading – In a large mixing bowl, choose your flour option: either combine the joshinko and shiratamako or use dangoko. Slowly incorporate the measured boiling or cool water a little at a time while stirring with chopsticks for about 7 minutes until the flour beads together. Then, transfer the mixture to a clean surface and knead by hand for roughly 3 minutes until a smooth, pliable dough forms.
- Shaping the Dumplings – Divide your dough into 8 equal divisions and then further cut each into 2 pieces, yielding 16 small portions. Roll each portion into a smooth ball by gently smoothing out any cracks (dip your fingertip in water if needed) over approximately 5 minutes. Consistent sizing guarantees even cooking later.
- Cooking the Dumplings – Once your pot of water reaches a rolling boil, carefully slide all 16 dumpling balls into it. Stir gently and occasionally for about 10 minutes until you see them floating to the top. Allow them an extra simmer for 1–2 minutes to ensure full cooking, then carefully transfer them into a bowl of iced water to stop the cooking process (this step takes about 1 minute).
- Preparing the Sweet Soy Glaze – In a cold saucepan, combine the sugar, mirin, soy sauce, water, and starch. Stir thoroughly until the starch is completely dissolved (approximately 2 minutes). Now, heat the mixture over medium heat while continuously whisking for around 3 minutes until the glaze thickens noticeably; remove from the heat immediately to avoid over-thickening. Optionally, if desired, give the dumplings a light torch-sear or grill them for an added layer of flavor (additional 2 minutes).
- Plating Finishing Touch – Thread 4 well-cooked dumplings onto each soaked bamboo skewer and drizzle the luscious glaze evenly over them. Arrange the skewers on a serving plate and enjoy the refined street-style snack immediately (approximate final assembly time: 2 minutes).
Equipment
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 192kcal
- Fat: 1g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 193mg
- Potassium: 49mg
- Carbohydrates: 41g
- Fiber: 1g
- Sugar: 6g
- Protein: 3g
- Vitamin A: 0IU
- Vitamin C: 1mg
- Calcium: 11mg
- Iron: 1mg
FAQs: Sweet Soy Rice Dumplings
Can I make the dumplings ahead of time?
Yes! Store cooked dumplings in an airtight container in the fridge for up to 24 hours and reheat briefly in hot water before serving.
What if I don’t have mirin?
You can mix white wine with a pinch of sugar or use apple juice for a similar effect.
Is there a way to make them extra soft?
Let the dough rest for 10 minutes before shaping to enhance the texture.
Can I make these without skewers?
Absolutely! Serve them in a bowl with the glaze drizzled over.
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