Kinako-Packed Kinako Dumplings

Kinako-Packed Kinako Dumplings

These kinako-packed dumplings will stay soft even the next day. Make them as a snack for the kids, or serve them for dessert.

Ingredients: About 30 small dumplings

20 g
60 g
Tofu (silken or processed)
80 g
Soy milk (or milk)
1 tablespoon or more
For coating:
Kinako and brown cane sugar (granulated))
1:1 ratio
It's also tasty with a pinch of salt.


1. 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).
2. 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.
3. 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!
4. Put the kinako and sugar into a bowl, then roll the dumplings around to coat.
5. I used this brand of tofu. I like it because 80 g is an easy amount to use, and easy when mixing.
6. 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!