With your hands, mix together the kinako, shiratamako, and tofu in a bowl. While kneading, the dough should come together into a moist ball. If it is too dry, add a bit of soy milk (or milk).
Roll the dough into your desired sizes. I made mine into tiny round dumplings to make them easy for the kids to eat. I made 30 dumplings. Drop into a pot of boiling water, then cook them.
The submerged dumplings will rise to teh surface and float. Allow to boil for about 2 minutes after they rise to the top (on medium heat). Transfer to chilled water, chill thoroughly, coat in kinako and sugar, then enjoy!
Put the kinako and sugar into a bowl, then roll the dumplings around to coat.
I used this brand of tofu. I like it because 80 g is an easy amount to use, and easy when mixing.
Chock full of kinako.
Story Behind this Recipe
I came up with this tofu shiratamako-based dumpling that's soft and delicious even the following day. Both my daughter and I love kinako!
For those who prefer soft dumplings, try with 100 g of tofu. This recipe gives them the firmness of skewered dumplings (like the tri-color dumplings) Be careful not to burn yourself when dropping them into boiling water. They also taste great hot. Top them with anko (sweetened red bean paste), ice cream, or whipped cream.