Wash the mochi rice and leave it to soak in water for half a day.
Peel the nagaimo and cut it into pieces. Soften them in the microwave in a heat-proof container for 5-6 minutes (600 W) and mash them.
Peel the membrane off the tarako and mix them with the mashed potatoes.
Add the finely chopped chikuwa to the mixture as well, followed by the katakuriko and mayonnaise, and mix everything together.
Scoop out spoonfuls of the mixture, pat them dry, and coat them with the mochi rice. Form the dumplings into ball shapes and arrange them on parchment paper. Boil the water in the steamer.
Leave the dumplings to steam in the steamer for 18 minutes and they're done They're subtly pink, chewy, and delicious.
Try serving them with a combination of mustard, vinegar, and soy sauce if you'd like.
Story Behind this Recipe
I once at some dumplings coated in mochi rice at a Chinese restaurant. They were delicious so I wondered if I could make them at home, too. I filled them with nagaimo and tarako to make them fluffy, soft, and healthy. The tarako made them slightly pink too Kids love these so expect them to be gone in seconds.
These healthy dumplings are made with nagaimo so should be very soft by Step 4. Scoop a spoonful of the mixture out and place it into a bowl of well-drained rice. Roll it around in the bowl to get a good finish. I don't recommend steaming these in a microwave as they tend to go hard if you do that. Please make sure to soak the rice properly.