Go Back
Delightful Joshinko Recipe: Simple Japanese Rice Flour Dough

Joshinko Dough

A simple and versatile Japanese rice flour recipe that can be used for dumplings, pancakes, or desserts. Quick to prepare and gluten-free!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 30 minutes
Course: Dessert, Snack
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Joshinko Dough
  • 2 cups joshinko flour Japanese rice flour
  • 1/2 cup water for binding the dough
  • 1/4 teaspoon salt to enhance flavor

Equipment

  • Mixing Bowl
  • Clean Surface for Kneading
  • Damp Cloth

Method
 

  1. Step 1: In a mixing bowl, combine the joshinko flour and salt. Mix well for even distribution.
  2. Step 2: Gradually add the water to the flour mixture while stirring until a dough starts to form.
  3. Step 3: Knead the dough lightly on a clean surface until smooth and pliable, adding more water if too dry.
  4. Step 4: Cover the dough with a damp cloth and let it rest for about 30 minutes.
  5. Step 5: Shape the rested dough as desired for dumplings, pancakes, or desserts.
  6. Step 6: Cook the shaped dough according to your preferred method: steaming, boiling, or pan-frying.

Notes

Store any leftover dough in an airtight container in the refrigerator for up to two days. Cooked dishes can be stored for about three days.