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Ingredient
Kinako-Packed Kinako Dumplings
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Chef :
cookpad.japanKinako-Packed Kinako Dumplings
I came up with this tofu shiratamako-based dumpling that's soft and delicious even the following day. Both my daughter and I love kinako!
Ingredient
Food ration :
30 servings
20 grams
Kinako
60 grams
Shiratamako
80 grams
Tofu (silken or processed)
1 tbsp
or more Soy milk (or milk)
Cooking instructions
* Step 1
With your hands, mix together the kinako, shiratamako, and tofu in a bowl. While kneading, the dough should come together into a moist ball. If it is too dry, add a bit of soy milk (or milk).
* Step 2
Roll the dough into your desired sizes. I made mine into tiny round dumplings to make them easy for the kids to eat. I made 30 dumplings. Drop into a pot of boiling water, then cook them.
* Step 3
The submerged dumplings will rise to teh surface and float. Allow to boil for about 2 minutes after they rise to the top (on medium heat). Transfer to chilled water, chill thoroughly, coat in kinako and sugar, then enjoy!
* Step 4
Put the kinako and sugar into a bowl, then roll the dumplings around to coat.
* Step 5
I used this brand of tofu. I like it because 80 g is an easy amount to use, and easy when mixing.
* Step 6
Chock full of kinako.
Note: if there is a photo you can click to enlarge it
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