Steps

1. In a heat-resistant plastic bag, add 200g warm cooked rice, 2 tsp sugar, and 1 tsp yomogi powder.
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2. Add air to the bag, close the opening, wrap with a cloth to avoid burns, and pinch the rice with your fingertips to mash until no grains are visible. (This is the key!) If the rice is difficult to mash due to its moisture content, add approx. 1 tsp water to adjust.
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3. Once the rice grains are gone, add 2 tbsp potato starch, add air to the bag, close the opening, and mix everything thoroughly by kneading.
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4. Lightly wet a spoon with water and scoop out the dough from the bag into bite-sized pieces.
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5. Lightly wet your fingertips and palms with water to prevent the dough from sticking, and smooth out the entire surface by gently stroking with your fingertips.
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6. Shape into a round ball by rolling it in your palms.
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7. Drop the dumplings into boiling water in a pot and boil for 1-2 minutes until they float.
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8. Transfer the boiled dumplings to an ice bath to cool down.
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9. Once the dumplings have cooled, drain them thoroughly and arrange them on a plate.
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10. Serve with sweet red bean paste (anko), or sprinkle with roasted soybean flour (kinako) or sugar. (This is the key!) The dumplings themselves are not very sweet, so adding sweet anko, kinako, or sugar will result in a perfect level of sweetness. You can also incorporate them into other dishes, like miso soup, for a non-sweet variation.
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11. Leftover dumplings that you couldn't finish can be reheated lightly in the microwave or added to soups and stews to be enjoyed.
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