Tofu Shiratama Dumplings
Translated from Japanese, the language of the video.
Syuncooking cooked this in a Facebook video, in Japanese. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original videoImported by John Tan on SeeMeCook
Soft, chewy Japanese shiratama dumplings made with just two ingredients: silken tofu and glutinous rice flour. The tofu helps create a tender dough without requiring additional water.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Weights are estimates. Together, the ingredients weigh about 270 g before cooking, which is about 70 g per serving.
Steps
Place the silken tofu and shiratama-ko in a bowl. Mix and knead until they form a smooth, soft dough that holds together without crumbling; if necessary, knead thoroughly before deciding whether the dough needs any adjustment.
Divide the dough into bite-sized portions and roll each portion into a smooth ball. Press the center of each ball gently with your finger if desired, which helps the dumplings cook evenly.
Bring a large pot of water to a boil. Add the shaped dumplings in batches so the pot is not overcrowded.
Boil until the dumplings rise to the surface, then continue cooking for about 1–2 minutes so the centers are cooked through.
Transfer the cooked dumplings to ice water to cool and firm them. Drain well before serving.
Notes
The source lists the two ingredients but does not provide written preparation instructions. The mixing, shaping, boiling, and cooling method is the standard preparation for shiratama dumplings. Serve plain or with sweet red bean paste, kinako, or syrup if desired.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 150
- Protein
- 4 g
- Carbs
- 29 g
- Fat
- 2 g
- Fiber
- 1 g
Where the calories come from
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