Buckwheat Flour Dumplings

Buckwheat Flour Dumplings

This recipe results in a nice soba-flavored dumpling.
The texture is different from regular rice cakes that use only shiratama (glutenous rice) flour, and will be addictive.

Ingredients: About 23 small dumplings

Buckwheat (soba) flour
50 g
50 g
about 70 ml
2 tablespoons
1 tablespoon
Soy sauce
1 tablespoon
1 tablespoon
1 teaspoon


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. Form small, round balls from the dough in Step 1, then drop into boiling water. Scoop them out after a minute from the time they rise to the top.
3. Chill in ice water.
4. To make the syrup, mix all of the syrup ingredients in a pan. Heat on medium, stirring continuously.
5. Once it starts to gently boil and thicken, transfer to a dish and let cool to room temperature. Pour on the dumplings, then serve.
6. They are slightly chewier than dumplings made with just shiratamako and their texture will become addictive.

Story Behind this Recipe

I wanted to make a different type of dumpling than my usual one for moon viewing.