Tofu Dumplings Filled with Sweet Bean Paste

Tofu Dumplings Filled with Sweet Bean Paste

I made the dough for these dumplings incorporating tofu, and filled them with koshi-an (smooth sweet bean paste). If you prepare the koshi-an balls beforehand, you can make the dumplings quickly for a little snack.

Ingredients: 10

Mochi rice flour (or shiratamako)
3 heaping tablespoons
Silken tofu
About the same amount as the rice flour
Koshi-an (smooth sweet red bean paste)
10 balls (2cm in diameter)


1. Use the sweet bean paste to make 2cm balls, and freeze.
2. Add tofu to the mochiko, and knead until it forms a dough (The tofu's moisture will help create the dough. Add more if necessary.)
3. Divide the dough into 10 portions and shape into balls. Flatten, and wrap the frozen koshi-an balls with the dough.
4. Put the dumplings in boiling water. When they float to the surface, remove from the pan and soak in ice water.
5. Drain well and serve!

Story Behind this Recipe

When I feed rice dumplings to my 3 year old son, I put anko in the center to avoid getting his mouth and face sticky from anko. He can eat it easier this way, and he stopped complaining,"No more bean paste!" It works perfectly.