These moon-viewing dumplings are perfect for the Mid-Autumn Festival! With tofu inside, they stay wonderfully chewy even the next day - it's amazing!
Ingredients
4 servings- Shiratama flour200g
- Silken tofu200g
- Shiratama flour50g
- Silken tofu20g
- Pumpkin (peeled)30g
Directions
30 min- 1
Wrap 30g of peeled pumpkin in plastic wrap and microwave until softened.
- 2
Remove the pumpkin skin if any remains and mash it thoroughly with a fork.
- 3
Mix 50g shiratama flour with the mashed pumpkin, then gradually add 20g silken tofu while kneading until the dough reaches an earlobe-soft consistency (reduce tofu amount if the pumpkin releases too much moisture).
- 4
In a separate bowl, combine 200g shiratama flour and 200g silken tofu, then knead well to form the dough.
- 5
Divide each dough into portions and shape into dumplings with your hands.
- 6
Bring a large pot of water to a boil, add the dumplings, and cook. Once they float to the surface, cook for another 2 minutes, then transfer to ice water.
- 7
Once cooled, drain thoroughly in a colander and arrange on a plate to serve.
Tips
Maintain a 1:1 ratio of shiratama flour to tofu (including pumpkin) as a guide. Adjust the tofu amount based on the pumpkin's moisture content for best results.
Nutrition
Per serving- Calories250 kcal
- Protein4 g
- Fat1.1 g
- Carbs51.8 g
- Sodium0 g
These moon-viewing dumplings are perfect for the Mid-Autumn Festival! With tofu inside, they stay wonderfully chewy even the next day - it's amazing!
Ingredients
4 servings- Shiratama flour200g
- Silken tofu200g
- Shiratama flour50g
- Silken tofu20g
- Pumpkin (peeled)30g
Directions
30 min- 1
Wrap 30g of peeled pumpkin in plastic wrap and microwave until softened.
- 2
Remove the pumpkin skin if any remains and mash it thoroughly with a fork.
- 3
Mix 50g shiratama flour with the mashed pumpkin, then gradually add 20g silken tofu while kneading until the dough reaches an earlobe-soft consistency (reduce tofu amount if the pumpkin releases too much moisture).
- 4
In a separate bowl, combine 200g shiratama flour and 200g silken tofu, then knead well to form the dough.
- 5
Divide each dough into portions and shape into dumplings with your hands.
- 6
Bring a large pot of water to a boil, add the dumplings, and cook. Once they float to the surface, cook for another 2 minutes, then transfer to ice water.
- 7
Once cooled, drain thoroughly in a colander and arrange on a plate to serve.
Nutrition
Per serving- Calories250 kcal
- Protein4 g
- Fat1.1 g
- Carbs51.8 g
- Sodium0 g
Tips
Maintain a 1:1 ratio of shiratama flour to tofu (including pumpkin) as a guide. Adjust the tofu amount based on the pumpkin's moisture content for best results.