The Best for Hotpots! Fluffy Tofu and Chicken Dumplings!
The Best for Hotpots! Fluffy Tofu and Chicken Dumplings!

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, the best for hotpots! fluffy tofu and chicken dumplings!. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

The Best for Hotpots! Fluffy Tofu and Chicken Dumplings! is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. The Best for Hotpots! Fluffy Tofu and Chicken Dumplings! is something which I’ve loved my entire life. They are nice and they look wonderful.

Great recipe for The Best for Hotpots! We can't have hotpot at home without these dumplings. They are so light you can eat many!

To get started with this recipe, we must first prepare a few ingredients. You can cook the best for hotpots! fluffy tofu and chicken dumplings! using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make The Best for Hotpots! Fluffy Tofu and Chicken Dumplings!:
  1. Take 200 grams Ground Chicken
  2. Make ready 1 stalk The white part of a Japanese leek
  3. Make ready 1 Egg
  4. Take 1 tsp Sake
  5. Prepare 1 tsp Soy sauce
  6. Prepare 1 tsp Sesame oil
  7. Get 1 tsp Grated ginger
  8. Get 150 grams Tofu

Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Cook, covered, on high until mixture reaches a simmer. Drop dumplings on top of simmering soup, a few at a time.

Steps to make The Best for Hotpots! Fluffy Tofu and Chicken Dumplings!:
  1. We will only use the white part of the leek, so remove the green inner core.
  2. Finely julienne the white part of the leek, staying parallel to the grain.
  3. Mince by cutting perpendicularly across the julienned strips. Don't throw the leftover leek away - you can add it to the pot later.
  4. Combine the minced leek, and all the ingredients except the tofu, and mix them together well.
  5. Add the tofu.
  6. Break the tofu into the mixture, but retain some of the texture. Mix the ingredients.
  7. Create your dumplings with two spoons.
  8. 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!

The dumplings, cooked on the top of the stewed chicken, become soft and fluffy with a biscuit-like texture. Ground poultry seasoning and some chopped parsley add flavor and color to the dumplings. Fold reserved shredded chicken in sauce and bring up to a simmer. Add salt and pepper to taste. The dumplings should cover the top of sauce but not be touching or overcrowded.

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