Fluffy Chicken Dumplings

Fluffy Chicken Dumplings

Use well-drained tofu to prepare these very light and fluffy dumplings with a mild flavor. They are great in hot-pots or soup.

Ingredients: 15 pieces

Ground chicken (both light and dark meat)
200 g
Tofu (firm or silken)
about 75 g (1/2 of a 150 g block)
Finely chopped leek
5 cm worth
Soy sauce
2 teaspoons
Sesame oil
2 teaspoons
Grated ginger
1 scant teaspoon
1/2 tablespoon
one pinch


1. Drain the tofu of excess water very well. (The photo shows the tofu wrapped tightly in kitchen paper towels.)
2. Put the ground chicken, mashed tofu and the flavoring ingredients - chopped leek, soy sauce, sesame oil, grated ginger, katakuriko and salt - in a bowl, and knead together with your hands well until it starts to turn white-ish.
3. Drop spoonfuls of the mixture into boiling hot soup or into a hot pot. Simmer the dumplings for 3 to 4 minutes and they're done.

Story Behind this Recipe

I experimented a lot before getting to this version of chicken dumplings. By using tofu instead of eggs they become very light and fluffy. I left out sake since the dumplings can sometimes contain too much alcoholic depending on the temperature they are cooked at, and instead of using pepper I used ginger to for added flavor.