Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings
Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, yummy chilled or warm ✿ tofu and soy milk shiratama dumplings. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can have yummy chilled or warm ✿ tofu and soy milk shiratama dumplings using 6 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings:
  1. Prepare 100 grams Shiratamako
  2. Get 140 grams Firm tofu (silken tofu or soy milk would be OK too)
  3. Make ready 1 Water
  4. Prepare 40 grams ● Kinako
  5. Prepare 20 grams or more (to taste) ● Sugar
  6. Take 1 pinch ● Rock salt (Regular salt works too)
Instructions to make Yummy Chilled or Warm ✿ Tofu and Soy Milk Shiratama Dumplings:
  1. Put the ● ingredients in a plastic bag and mix in advance.
  2. Put the shiratamako and tofu in a bowl and knead well. Continue to knead while adding water a little at a time, until the mixture becomes as soft as your earlobe.
  3. Shape the dough into balls. (If you like, making a dent in the middle makes them cook faster.)
  4. Boil the dumplings from step ③ with lots of hot water. They will sink at first, but they will float up after a while.
  5. When the dumplings are floating on the surface as shown in the picture, boil for another minute, then take them out and chill in cold water. Drain the water quickly.
  6. Put the drained dumplings in the plastic bag prepared in step ①, and shake to coat with roasted soy flour.
  7. ※ This would be fine to make with silken tofu (If you used silken tofu, you may not need to add water). In Zambia, we can only get firm tofu, so I adjusted the ingredients accordingly.
  8. Enjoy with matcha.
  9. These are still soft even when chilled, so you can keep them for 2 to 3 days in a plastic container. When they get hard on the 3rd day, microwave! That will restore their softness.
  10. Rehydrate 5g of dried yomogi (Japanese mugwort), then once it's soft, add it to the dough to make kusa dango style ～You can also make mitarashi-dango (dumplings covered in sweet soy sauce) with this.
  11. These were made with 3g of spinach powder. This adds vegetable protein, sweetness and iron!
  12. Accompany with. - - https://cookpad.com/us/recipes/144671-easy-fluffy-tsubu-and-koshi-an-in-a-pressure-cooker

So that’s going to wrap this up for this exceptional food yummy chilled or warm ✿ tofu and soy milk shiratama dumplings recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!