We will only use the white part of the leek, so remove the green inner core.
Finely julienne the white part of the leek, staying parallel to the grain.
Mince by cutting perpendicularly across the julienned strips. Don't throw the leftover leek away - you can add it to the pot later.
Combine the minced leek, and all the ingredients except the tofu, and mix them together well.
Add the tofu.
Break the tofu into the mixture, but retain some of the texture. Mix the ingredients.
Create your dumplings with two spoons.
Drop the shaped dumplings into a simmering hotpot. Use one spoon to push the dumping off the other spoon and into the pot. When they have cooked through, add whatever hotpot vegetables you prefer and enjoy!
Story Behind this Recipe
We can't have hotpot at home without these dumplings. They are so light you can eat many! Of course, use them with any type of hotpot broth you like.
In step 6, be sure to mix gently so you retain the texture of the tofu.