Tofu shiratama dumplings

1. Make the dough

Put the Shiratama-ko and silken tofu in a bowl, knead until the consistency is like an earlobe, and roll into bite-sized balls.

(The dough should be like clay—not sticking to the bowl or your hands.)

2. Boil

Bring a large pot of water to a boil, add the shiratama dango, and boil for about 2 minutes.

(They are done when they float to the surface.)

3. Finish

Place in cold water to cool, drain well, and serve.

After kneading, you can shape the dough into a log, cut it into equal pieces, and then roll them to make perfect, uniform dango.

Please try our other recipes using Shiratama-ko.