Shojin Manjū

(Vegetarian Buddhist cuisine Dumpling)


Soft wheat flour, baking powder, sugar, azuki-beans, dried strips of daikon (Kiriboshi daikon)


  1. Make the wrapper of dumpling by sieving flour and baking powder.
  2. Pour water on 1, and mix until it becomes soft (as an earlobe), it’s better to add some sugar
  3. Soak dried strips of daikon in water (10-20 min), fry in sesame oil.
  4. Season 3, by adding sugar, some salt, soy sauce and sake to give it a strong, slightly sweet flavor. Use water of 3. (it is OK to add deep fried tofu)
  5. Round 4 into small balls.
  6. Wrap 4 in wrappers of 2. Steam about 15 min.
  7. Serve on a plate.