Tofu Shiratama Dumplings

1. 1

   Put the shiratamako in a bowl and break the tofu on top.

2. 2

   Tip: you do not need to add water at this point.

3. 3

   Knead it together until it is about the softness of your earlobe.

4. 4

   If the water from the tofu isn't enough to get it to that consistency, add a little bit of water.

5. 5

   Boil in the same way as you would normal shiratama dumplings.

6. 6

   Roll the dough into little balls and boil in water.

7. 7

   To make sure the dumplings are heated through, wait one to two minutes after they float to the surface of the boiling water before you take them out.

8. 8

   Once they're cooked, cool the dumplings in ice water.

9. 9

   Make sure to drain the water when you eat.

10. 10

    This time I tried adding tsubu-an, kinako, and zunda-an (crushed and sweetened edamame) for flavoring For homemade zunda-an, I used edamame paste baby food (the refrigerated kind) and added 60 g of sugar and 50 g of water and then microwaved it for a bit.

11. 11

    During Step 2, you can add a bit of matcha and the dango will turn this nice green color.

No additional tips available.