Easy Chikuwabu Recipe: Make & Store Traditional Japanese Dumplings

Diving into the heart of traditional Japanese cuisine, we’ve stumbled upon a gem that’s as intriguing as its name suggests: chikuwabu. This lesser-known delight, often overshadowed by its more famous counterparts, carries a charm that’s hard to resist once discovered. Originating from the kitchens of Japan, chikuwabu is a type of wheat-based dumpling that’s both simple and fascinating in its preparation and taste.

What makes chikuwabu stand out is not just its unique texture, which is pleasantly chewy, but also its versatility. It can be enjoyed in soups, stews, or even as a standalone snack. We’re excited to share our take on this traditional recipe, infusing it with flavors that’ll warm your heart while introducing a piece of Japanese culinary artistry into your kitchen. Let’s embark on this culinary journey together, exploring the simplicity and comfort that chikuwabu brings to the table.


We are thrilled to share the essential ingredients you’ll need to create this comforting and flavorful chikuwabu. Let’s embark on a culinary journey that showcases the rich and warm tastes of Japan right in your kitchen.

For Chikuwabu Dough

  • 1 cup all-purpose flour
  • 1/2 cup wheat gluten
  • 3/4 cup water, lukewarm
  • 1 tsp salt
  • 4 cups dashi stock (can use instant dashi powder)
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tsp sugar
  • A pinch of salt (adjust according to taste)

Required Tools and Equipment

Before we dive into the steps of making chikuwabu, it’s important to ensure you have the right tools and equipment on hand to make the process as smooth and enjoyable as possible. Here’s what you’ll need:

  • Mixing Bowl: Essential for combining the all-purpose flour, wheat gluten, and other ingredients to form the chikuwabu dough.
  • Measuring Cups and Spoons: Precision is key in cooking, so having a set of measuring cups and spoons will help you follow the recipe accurately, especially for measuring the flour, water, dashi stock, soy sauce, and other ingredients.
  • Wooden Spoon or Spatula: For mixing the dough until it reaches the perfect consistency.
  • Rolling Pin: To roll out the dough evenly before cutting it into the desired shapes.
  • Sharp Knife: Needed to cut the dough into pieces or slices before cooking.
  • Cooking Pot: A large pot is necessary for boiling the chikuwabu dumplings. Ensure it’s big enough to hold water and allow space for the dumplings to expand without sticking together.
  • Slotted Spoon: Useful for carefully removing the chikuwabu from the hot water once they’re cooked.
  • Kitchen Scale (Optional): For those who prefer precision or are working with large quantities, a kitchen scale can ensure ingredients are measured with accuracy.

Preparation Steps

Now that we have all our tools and ingredients ready, let’s dive into the exciting part of making chikuwabu. Follow these steps carefully for a smooth cooking experience.

Making the Dough

  1. In a large mixing bowl, combine 1 cup of all-purpose flour and 1/2 cup of wheat gluten. These proportions ensure the chikuwabu have their signature texture.
  2. Gradually add 3/4 cup of water while mixing with a wooden spoon. The aim is to create a dough that’s firm but pliable.
  3. Once the dough starts forming, use your hands to knead it within the bowl. If the dough feels too sticky, sprinkle a little more flour until it’s easier to handle.
  4. Transfer the dough to a clean, flat surface and continue kneading for about 5 minutes. This step develops the gluten, which is crucial for the dumplings’ chewy texture.
  5. Shape the dough into a ball, cover with a damp cloth, and let it rest for 20 minutes. Resting allows the gluten strands to relax, making the dough easier to shape.
  6. After resting the dough, dust your work surface with a bit more flour to prevent sticking.
  7. Divide the dough into manageable pieces. A good size is a portion that can fit in the palm of your hand, making it easier to roll and shape.
  8. Using a rolling pin, flatten each piece into an oval shape about 1/4 inch thick. The shape doesn’t have to be perfect, but aim for uniform thickness to ensure even cooking.
  9. With a sharp knife, cut each oval into strips approximately 2 inches wide. Then, gently press down the center of each strip with the back of the knife to create a slight indentation. This is the hallmark shape of chikuwabu, allowing them to cook thoroughly while floating in soups or broths.
  10. Carefully pick up each piece and round the edges by pinching them slightly. This step is not only for aesthetics but also to prevent the edges from fraying during cooking.
  11. As you shape each chikuwabu, place them on a lightly floured tray or plate, ensuring they don’t stick together.

We’ve now prepared the chikuwabu for cooking, which involves simmering these delightful dumplings until they’re deliciously tender. With each step, we’re getting closer to introducing this exquisite Japanese delicacy into our meal.

Cooking Instructions

Now that we have our ingredients ready and our kitchen tools at hand, let’s dive into the cooking instructions. We’ll guide you through every step to ensure your chikuwabu turns out perfectly.

Boiling Chikuwabu

  1. Fill a large pot with water and bring it to a rolling boil over high heat. While waiting for the water to boil, shape your chikuwabu dough into cylindrical dumplings, about 3 inches long and 1 inch in diameter.
  2. Once the water is boiling, gently add the chikuwabu dumplings to the pot. Be careful not to overcrowd the pot; cook in batches if necessary.
  3. Reduce the heat to medium and let the dumplings simmer for about 20 to 25 minutes. You’ll notice they’ll start to float to the surface, swell slightly, and become firm to the touch.
  4. Use a slotted spoon to carefully remove the chikuwabu from the pot and place them on a clean kitchen towel or a wire rack to drain excess water. They should have a smooth, glossy surface and a firm yet chewy texture. Allow them to cool slightly before adding them to your broth or other dishes.
  5. In a medium-sized pot, bring 4 cups of water to a gentle simmer over medium heat.
  6. Add your choice of seasonings to the water to create the broth. We recommend using a combination of soy sauce, mirin (a type of Japanese rice wine), and dashi (Japanese soup stock) for an authentic flavor. For a balanced broth, mix in 2 tablespoons of soy sauce, 2 tablespoons of mirin, and 1 teaspoon of dashi powder into the simmering water. Stir well to ensure all the ingredients are fully dissolved and combined.
  7. Taste the broth and adjust the seasonings according to your preference. You can add more soy sauce for saltiness, mirin for sweetness, or dashi for a deeper umami flavor.
  8. Once the broth tastes just right to you, reduce the heat to low and add the pre-cooked chikuwabu dumplings to the pot. Let them gently simmer in the broth for about 5 minutes. This step infuses the dumplings with the savory flavors of the broth, enhancing their taste.
  9. After simmering, the chikuwabu are ready to be served. Carefully ladle the broth and dumplings into bowls, ensuring each serving gets an equal number of chikuwabu. Enjoy your chikuwabu hot, as a comforting dish perfect for chilly days or as a delicious part of a larger meal.

Serving Suggestions

After mastering the art of cooking chikuwabu and simpering them in a flavorful broth, the final flourish comes with how we serve them. Chikuwabu dumplings, with their chewy texture and savory taste, are exceptionally versatile, making them fitting for various serving suggestions. Here are a few of our favorite ways to present chikuwabu, ensuring each bite is as delightful as the last.

As Part of a Japanese Hotpot (Nabe)

Chikuwabu dumplings are a perfect addition to any nabe or Japanese hotpot. Simply add the cooked chikuwabu into your hotpot in the last few minutes of cooking. They excellently absorb the flavors of the broth, enhancing the overall dish. Whether it’s a hearty meat-based hotpot or a vegetarian shiitake mushroom and tofu nabe, chikuwabu makes a great complementary ingredient.

In Soups and Stews

Incorporate chikuwabu into soups and stews for an extra texture and flavor boost. They pair wonderfully with miso soup, enhancing its savory umami profile. You can also add them to chicken or vegetable stews, where they’ll soak up the broth and flavors, becoming little pockets of deliciousness that explode with taste with every bite.

As a Standalone Snack

Chikuwabu can also be enjoyed as a standalone snack, especially when they’re pan-fried to golden perfection. After boiling and simmering in the broth, lightly fry the chikuwabu in a pan with a bit of oil until the outer layer turns crispy. This method offers a delightful contrast between the crisp exterior and the soft, chewy interior. Serve with a dipping sauce made from soy sauce, mirin, and a dash of yuzu for a tangy kick.

With Rice Dishes

Slice the chikuwabu into bite-sized pieces and mix them into rice dishes for an unexpected, satisfying chewiness. Whether it’s a simple bowl of steamed rice or a flavorful chirashi sushi, chikuwabu adds an interesting dimension both in texture and in taste, enriching the overall meal experience.

Make-Ahead Instructions

After exploring the adaptable world of chikuwabu in various dishes—from hearty stews to standalone snacks—it’s time to discuss how you can prepare these delicious dumplings ahead of time. Preparing chikuwabu in advance not only saves time but also enhances their flavor, especially when soaked in broth. Follow our simple instructions to make your cooking process more efficient and your meals more flavorsome.

Preparing Chikuwabu Dumplings for Storage

  1. After boiling the chikuwabu dumplings, allow them to cool to room temperature. It’s crucial not to skip this step as it prevents condensation inside the container, which could make them soggy.
  2. Once cooled, lightly pat the dumplings with a kitchen towel to remove any excess moisture. This step ensures they maintain their signature texture even after storage.
  3. Place the cooled chikuwabu in an airtight container. If you have made a large batch, consider dividing them into portions. This way, you can easily thaw what you need for a particular meal, reducing waste and preserving the quality of the dumplings.

Storing Chikuwabu in the Freezer

  1. Chikuwabu dumplings freeze exceptionally well. Before freezing, ensure they are not touching each other in the container to prevent them from sticking together. Once they are frozen solid, you can transfer them to a bag if desired for easier storage.
  2. Label the container or bag with the date. Properly stored, chikuwabu can last up to three months in the freezer without losing their texture or flavor.
  3. Thaw the desired number of chikuwabu dumplings in the refrigerator overnight. This slow thawing process helps maintain their texture.
  4. If in a hurry, you can also immerse the sealed bag or container in cold water for a few hours to speed up the thawing process.
  5. Once thawed, chikuwabu dumplings can be reheated directly in soups, stews, or broths. There’s no need to boil them again. This not only saves time but also allows the dumplings to absorb the flavors of the dish, making them even more delicious.

Storage and Reheating Tips

After mastering the art of making chikuwabu and discovering the convenience of preparing them ahead of time, let’s talk about the best ways to store and reheat these delightful dumplings. Keeping them fresh and tasty is essential, so follow our tips to ensure your chikuwabu are as delicious as when first made.

Storing Chikuwabu Dumplings

  1. Cooling Down: Before storing, ensure the chikuwabu dumplings are completely cooled to room temperature. This prevents condensation inside the storage container which can make them soggy.
  2. Refrigeration: If you plan to eat the chikuwabu within a few days, place them in an airtight container and refrigerate. Properly refrigerated, they will last up to 3-4 days.
  3. Freezing: For longer storage, freezing is the best option. Arrange the cooled dumplings on a baking sheet ensuring they are not touching, and freeze them for about 2 hours. Once firm, transfer the dumplings into a freezer-safe bag or container. This method prevents the dumplings from sticking together, so you can easily grab as many as you need. Frozen chikuwabu can last for up to 2 months.

Reheating Chikuwabu Dumplings

  1. Thawing: If you’ve frozen your dumplings, it’s best to thaw them in the refrigerator overnight. For a quicker method, you can use a microwave with a defrost setting, but be cautious to avoid partially cooking them during the process.
  2. Steaming: Steaming is an excellent way to reheat chikuwabu while maintaining their moisture. Simply steam them for about 5-7 minutes or until thoroughly heated through.
  3. Microwaving: For a quicker option, you can microwave the chikuwabu on a microwave-safe plate, covered with a damp paper towel. Heat on high for 30 seconds to 1 minute, checking to make sure they are heated evenly.
  4. Simmering: Another option is to gently simmer the chikuwabu in a pot of broth or water. This not only heats them up but can also add extra flavor, especially if using a broth. Simmer for about 5-10 minutes until hot.


We’ve walked through the delightful journey of making chikuwabu, from gathering ingredients to the joy of cooking and storing these unique dumplings. Whether you’re planning to serve them immediately or save some for later, our tips ensure your chikuwabu will always hit the spot. Remember, the key to perfect chikuwabu lies in the love and care you put into preparing, cooling, and reheating them. So, don’t hesitate to experiment with different broths or add them to your favorite dishes. Here’s to enjoying the wonderful flavors and textures of chikuwabu, a dish that’s as fun to make as it is to eat!

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