Moon Gazing Dumplings With Tofu (Quick Recipe)
|
Cook10 min
|
Total25 min
|
Servings4
Browse all Vegan Desserts →48 plant-based recipes
When making moon gazing dumplings, work quickly once you combine the tofu and shiratamako, as the dough begins to dry out fast. Add the tofu gradually to control the texture and avoid a mixture that is too wet. Keeping airtight food storage containers* nearby lets you store any prepped ingredients and keep the dough covered between steps.
Shiratamako and Silken Tofu
Moon gazing dumplings, or tsukimi dango, are a traditional Japanese treat made with just a few simple ingredients. This recipe combines shiratamako (glutinous rice flour) with silken tofu to create a soft, chewy dough that forms the base of these delightful dumplings. The addition of kinako (roasted soybean flour) and kuromitsu (brown sugar syrup) creates an authentic flavor profile that works really well with the delicate texture of the dumplings.
Ingredients
Moon Gazing Dumplings With Tofu (Quick Recipe)
by veganpreps.com
Ingredients
- 100g (3.5 oz) shiratamako (glutinous rice flour)
- 100g (3.5 oz) silken tofu
- 3 tablespoons kinako (roasted soybean flour)
- 1 tablespoon kuromitsu (brown sugar syrup)
- 1 teaspoon sugar (to mix into kinako)
- 1/4 teaspoon salt (to mix into kinako)
Instructions
- 1Combine the silken tofu and shiratamako in a bowl. Mix and knead with your hands, adding the tofu a little at a time, until a smooth, pliable dough forms — it should feel as soft as an earlobe. If the dough is too dry, add 1 teaspoon of water at a time; if too wet, add a pinch more shiratamako.
- 2Divide the dough into 12 equal pieces and roll each into a smooth ball between your palms. Flatten the center of each ball slightly with your thumb so they cook evenly.
- 3Bring a medium saucepan of water to a rolling boil over high heat. Add the dumplings and cook for 3–4 minutes, until they float to the surface and have been floating for at least 1 minute. Remove with a slotted spoon and transfer to a bowl of cold water for 1 minute to stop cooking and firm up the texture.
- 4While the dumplings cool, mix the kinako, sugar, and salt together in a small bowl to make the coating. Drain the cooled dumplings and pat lightly dry with paper towels.
- 5Roll each dumpling in the kinako mixture until fully coated, then thread 3 onto a skewer. Drizzle with kuromitsu just before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
