The Best for Hotpots! Fluffy Tofu and Chicken Dumplings! – a delicious recipe with Ground Chicken, Egg, Sake, Soy sauce, Sesame oil, ginger. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
We will only use the white part of the leek, so remove the green inner core.
2
Finely julienne the white part of the leek, staying parallel to the grain.
3
Mince by cutting perpendicularly across the julienned strips.
4
Don't throw the leftover leek away - you can add it to the pot later.
5
Combine the minced leek, and all the ingredients except the tofu, and mix them together well.
6
Add the tofu.
7
Break the tofu into the mixture, but retain some of the texture.
8
Mix the ingredients.
9
Create your dumplings with two spoons.
10
Drop the shaped dumplings into a simmering hotpot.
11
Use one spoon to push the dumping off the other spoon and into the pot.
12
When they have cooked through, add whatever hotpot vegetables you prefer and enjoy!
131
kcal
Calories
6
g
Fat
1
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 200 grams Ground Chicken, 1 stalk The white part of a Japanese leek, 1 Egg, 1 tsp Sake, and more.
Yes, The Best for Hotpots! Fluffy Tofu and Chicken Dumplings! falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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