Ishigaki Dango (Steamed Sweet Potato Dumplings)

Name: Ishigaki Dango (Steamed Sweet Potato Dumplings)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 10 servings
Cuisine: Japanese
Ingredients: sweet potato 100 g; all-purpose flour 250 g; baking powder 7 g; sugar 1 tbsp; salt 0.6 tsp; water 100 ml

Quick answer

Total time: 55 min
Level: Easy
Servings: 10 servings
Ingredients: 6

About this dish

Cubes of sweet potato poke out of each round dumpling like stones in a wall, which gives ishigaki dango, stone-wall dumplings, their name.

On the Sagamihara plateau in Kanagawa, where volcanic ash covered the fields, wheat and sweet potatoes grew widely, and these dumplings were a snack between farm tasks. Holding back some of the potato and pressing it onto the surface makes the stone pattern stand out.

Ingredients

servings

IngredientAmount

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Instructions

5 steps

1

Peel 100g sweet potato and cut into 1cm cubes.

Soak in cold water for 10 minutes, drain, and dry thoroughly with a clean cloth.
2

Combine 250g flour, 7g baking powder, 1 tablespoon sugar, and 0.6 teaspoon salt and sift twice.

Add 100ml water in three additions, mixing with a spatula only until the flour gathers into a dough.
3

Fold 80g sweet potato cubes into the dough without crushing them.

Divide into 10 portions, round each lightly, and press the reserved 20g cubes evenly onto the surfaces.
4

Bring ample steamer water to a boil and line the tray with a damp cloth.

Space the dumplings apart, wrap the lid in a dry cloth, and steam over medium-high heat for 20 to 30 minutes.
5

Stop when the largest dumpling reaches at least 95°C at the center and a skewer comes out without wet flour batter.

Lift out with the cloth, invert onto a rack, cool 5 minutes, and separate each piece gently so the potato stays attached.