Dumplings
You need only two ingredients for this recipe and it’s so easy to make. Traditionally, we make dumplings without tofu; however, tofu makes these dumplings more nutritious and moist for longer. Use this basic recipe then serve with whatever flavour topping you desire.
Ingrediants - Makes approx. 40 small dumplings
300g (10½oz) silken tofu
230g (8oz) glutinous rice flour*
1. In a medium bowl, mix together tofu and rice flour; knead until the mixture combines together to resemble dough. Form the tofu mixture into approximately 40 evenly sized balls.
2. Carefully add the balls to a large saucepan of boiling water. To produce a perfect texture, cook for a further 2 minutes after all the dumplings have risen to the surface.
3. In a colander, cool the dumplings under cold running water, gently rotating the balls from time to time to prevent them from sticking to one another. Drain well.
4. Serve the dumplings with one or several of the following sweet or savoury variations.
Tip
The quantities specified in each of the variations, with the exception of Isobe Yaki, are sufficient for 20 dumplings (or to serve 4–5 people). Adjust the quantities where necessary to match the number of variations and dumplings being served.
Soy sauce and nori
This is a popular way to eat rice cake (mochi); so why not do it with dumplings? The delicious smell and taste is created by slightly burning soy sauce!
Ingrediants - Makes 4
40 Tofu Shiratama Dango (see recipe)
Soy sauce or tamari
Nori sheets, cut into squares
Garnish
Black sesame
1. Preheat the grill to 180°C (350°F) (or medium heat).
2. Place the dumplings on a lightly greased oven tray and grill close to the heat for 5 minutes or until the dumplings gently colour and appear slightly puffy.
3. Liberally brush the surfaces of each dumpling with soy sauce.
4. Put the dumplings back under the grill and cook for 1 minute.
5. Remove dumplings and once more liberally brush the surfaces of each dumpling with soy sauce.
6. To serve, position one cooked dumpling on a 3–4cm (1¼–1½in) square piece of nori and top with black sesame.
