Recipe: Appetizing Soft Dumplings with Mochiko and Tofu

Soft Dumplings with Mochiko and Tofu. Mochiko Dango is a Japanese sweet Dumpling made from mochiko or glutinous rice flour. Serve it as a dessert at the end of a Japanese meal and enjoy with family and To begin making Mochiko Dango recipe - Sweet Japanese Dumplings, combine rice flour and powdered sugar and sift them together. Sundubu jjigae, soft tofu stew, is very popular in Korea.

These tofu and kimchi dumplings are perfect for parties. The filling includes tofu, kimchi, carrots, shallots, and spices. Crumbled tofu, like you see in the photo above, is the perfect texture for dumpling filling. You can have Soft Dumplings with Mochiko and Tofu using 2 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Soft Dumplings with Mochiko and Tofu

It's 100 grams of Mochiko.
It's 125 grams of Silken tofu.

The moisture from tofu helps bind the filling together. We making three types of Tofu Dango, Japanese sweet dumplings. Enjoy one of the healthiest Shiratamako (Refined Sweet Rice Flour) substitute: mochiko, regular sweet rice flour. You can substitute firm tofu for soft silken tofu, though the texture will be a little different.

Soft Dumplings with Mochiko and Tofu instructions

Put the mochiko into a bowl. Add the tofu and mash it with your hands to mix. Knead well..
When the mixture comes together, form into balls about the size of a pingpong ball (roughly makes 12). *Please add more tofu if it feels too firm..
Bring water to a boil in a pot. Then add 6 dumplings and boil until they float to the top..
Once they float to the top, use a slotted spoon to scoop up one-by-one into a dish. Repeat the steps with the other 6 dumplings..
Good with maple syrup, a mixture of kinako and sugar, or mitarashi sauce!.
Mitarashi sauce: 45 ml water, 35 g sugar, 1 tablespoon dark soy sauce, and 1/2 tablespoon katakuriko. Add all ingredients into a pot to heat. Mix until thickened to finish..

Mochikoもち粉 is a type of glutinous rice flour (or sweet rice flour) made from mochigome which is glutinous short-grain Japanese rice. The first difference you'll notice is mochiko comes in very finely powdered flour, while shiratamako flour looks more like coarse granules. Firm tofu and shiitake mushrooms give this vegan-filled dumpling its meaty texture and flavor. Shaping dumplings is a task best Line the bamboo trays or the steamer's basket with parchment to keep the dumplings from sticking. Fill with dumplings; they can be.