Tofu Shiratama Dumplings

Ingredients

• 150 g Silken tofu
• 120 g Shiratama-ko (glutinous rice flour)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Bring a large pot of water to a boil. Add the shaped dumplings in batches so the pot is not overcrowded.

4. 4

   Boil until the dumplings rise to the surface, then continue cooking for about 1–2 minutes so the centers are cooked through.

5. 5

   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 per serving

• dessert
• snack
• Japanese
• boiled
• vegetarian
• two-ingredient