Yudedago Boiled Dumplings with Brown Sugar and Kinako
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 20 servings
- Ingredients
- 7
About this dish
Wheat flour, shiratamako, and warm cooked rice are worked together with boiling water, and the rice is what keeps these flat dumplings soft after they cool.
Read more
In Saga, where farmers often grew wheat after the rice harvest, both flours were on hand, and yudedago served as a fieldwork snack or a supplement when a meal ran short. The name is a local shortening of yude dango, and some call it hiradago. Brown sugar never enters the dough but is showered on with kinako while the dumplings are hot, leaving a melting sweet surface over a plain center.
Ingredients
Instructions
- 1
Combine 300g flour, 100g shiratamako, 100g warm rice, and 2g salt.
Press and break the rice grains with a rice paddle while mixing evenly with the flours.
- 2
Add 160ml of the 200ml boiling water in four additions, mixing with a paddle.
When cool enough to touch, knead 3 minutes. If cracking, add the remainder 10ml at a time until earlobe-soft but not heavily sticky.
- 3
Divide dough into 20 and shape with damp hands into flat discs 5cm wide and 1cm thick.
Keep thickness equal for even boiling.
- 4
Boil ample water in a wide pot and cook dumplings in two batches.
After they float, boil 4 minutes more; remove when centers reach at least 90°C and no raw flour color remains.
- 5
Mix 100g kinako and 100g brown sugar evenly.
Toss hot drained dumplings with half, plate, and scatter the remaining half on top.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
伝えたい郷土料理レシピ · Checked: 2026-08-11
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