Natsu Furutsu Dango

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“A different Dango recipe including fruit sauces instead of the traditional sweet soy sauce.”
16 dumplings

Ingredients Nutrition

  • Dango
  • 1 13 cups mochiko sweet rice flour
  • 34 cup warm water
  • katakuriko, for dusting
  • nonstick cooking spray
  • bamboo skewer
  • Strawberry Syrup
  • 2 cups strawberries (I have used blueberries instead)
  • 34 cup water
  • 14 cup sugar
  • 1 tablespoon katakuriko
  • Peach Syrup
  • 2 cups peaches
  • 14 cup sugar
  • 12 cup water


  1. Place a small amount of water in a pot and keep on low.
  2. Mix the mochiko and warm water together.
  3. Blend it together well using your hands.
  4. Treat the mochiko mix as if it were were dough by kneading it and make sure all the flour is well blended.
  5. Spray your steam basket or colander lightly with the non-stick cooking spray.
  6. Roll the dough into dumplings, none bigger than a 25 cent piece.
  7. Place the balls at least an inch and a half away from each other. This stuff expands and sticks together in a bad way if you're not careful.
  8. Place the steamer basket or colander in the pot and steam it on high for 10 minutes.
  9. Remember to add small amounts of water as you go along, but not to much so that it ruins the dumplings.
  10. If you're making two batches of dumplings because you only have one basket, generously dust a cutting board with the katakuriko. Cool the dumplings enough to handle and place them on the floured cutting board. Repeat steps 2 - 4 until dough is gone.
  11. Make syrups.
  12. To make the Strawberry syrup, Mix the strawberries, 1/2 cup water, and 1/4 cup sugar together in a small saucepan.
  13. Mash the berries and stir.
  14. In a separate bowl, add one tablespoon katakuriko or cornstarch to 1/4 cup water.
  15. Stir the mashed fruit mix quickly while pouring in the katakuriko mix.
  16. This last step gives the berries a thicker texture. Omit if you like the thinner syrups. Set aside. Rinse saucepan.
  17. For the Peach syrup, Preheat stovetop to high.
  18. In a small saucepan mix peaches, 1/4 cup sugar and 1/2 cup water. Simmer on low, stirring constantly for five minutes.
  19. Add more water if you like a thinner syrup.
  20. Mash peaches and set aside in a separate bowl. Rinse saucepan.
  21. Once syrups are done, skewer the cooled dango about 4 per bamboo skewer.
  22. Place on a wire rack and grill in oven for about one minute per side. The should be lightly toasted. You can use a grill pan or an actual grill to do this also just remember they are only to be cooked until golden brown. You don't want to burn these.
  23. Brush each skewer with your choice of the syrups, covering them completely. Serve immediately.

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