Black Sesame Dumplings (Kurogoma Dango)

I have to confess. The first time I had this version of black sesame dumplings (黒胡麻団子 - kurogoma dango), it didn't make a great impression. The box looked like it held spent charcoal... not a dessert. But after digging up a skewer of sweet dumplings from the sesame and popping one in my mouth, I was reminded not to judge a book by its cover.

The dumplings were soft and bouncy, like perfect spheres of mochi, and the sweetened black sesame imparted a deep, nutty aroma. The texture was fascinating too, shifting from crumbly powder to rich sesame butter where it touched the dumplings.

Looking at the box, it only had around 5 ingredients, but the sesame powder included wasanbon, a fancy Japanese sugar that's tough to find, even in Japan. You can make something close by grinding evaporated cane sugar into a fine powder. A pinch of salt adds contrast that draws out the umami of the sesame while keeping the sweetness from turning cloying.

The dumplings themselves are just shiratama, small mochi-like balls made from glutinous rice flour. Once boiled, they become soft and elastic, and are featured in many traditional Japanese sweets and snacks, including Oshiruko and Mitarashi Dango.

These get skewered and then buried in black sesame powder to coat them in a layer of sweet, nutty goodness that thickens as the dumplings rest. Freshly made, the sesame clings to the dumplings like dry snow, but after an hour, moisture from the dumplings seeps into the powder, transforming it into a peanut-butter-like paste that's deeply nutty and richly sweet.

This version of Kurogoma Dango is like a minimalist cousin of Chinese tang yuan, only with the black sesame on the outside rather than inside. The best part is that these come together in about 15 minutes, which makes them a great option when you want a quick, satisfying snack.