Check off each step as you cook.

1. 01Make a pliable dough.Mix both rice flours and the dough sugar. Add warm water gradually, crushing any shiratamako granules as you mix. Knead briefly until smooth and soft enough to roll without cracking. Add a few drops of water if dry, or let stand briefly if sticky.
2. 02Roll small dumplings.Pinch off roughly 12 g pieces and roll between your palms into small balls. Keep them covered with a barely damp towel while bringing a large saucepan of water to a boil.
3. 03Boil and cool.Add dumplings in batches and stir gently once so they do not stick. When they rise, continue cooking for 3–4 minutes; cut one open to check that the center has no dry or chalky flour. Transfer to cold water for a few minutes, then drain well.
4. 04Skewer and lightly toast.Thread four dumplings onto each short skewer. If you want toasted spots, lay the dumpling portions in a dry nonstick skillet over medium heat for 1–2 minutes per side, keeping the wooden handles away from the heat. Turn gently; only a few golden patches are needed.
5. 05Glaze and serve.Whisk glaze sugar, soy sauce, cold glaze water, and cornstarch in a small saucepan. Heat while stirring until it bubbles and becomes glossy, then simmer gently for 1 minute. Spoon over the dumplings. Let cool for a few minutes before eating and enjoy the same day for the softest texture.

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