Add katakuriko and salt to the mixture in Step 1 and knead well until it's about the same consistency as your earlobes.
Form into (smallish) bite-sized round dumplings with your palms, and cook in plenty of boiling water. Take out the dumplings and cool in cold water.
These are the cooled tofu dumplings.
The dumplings are great in clear soup.
Here they are with brown sugar syrup, ginger honey jam and tsubu-an mashed sweet red bean paste.
Story Behind this Recipe
The children told me they had this at school, so I tried making it.
The tofu has enough moisture, so there's no need to add any water to the shiratamako! If the dough is too dry, add a little water to make the dough soft and pliable, about the consistency of your earlobe.