Fluffy Chicken Dumplings

• 200 grams Ground chicken (both light and dark meat)
• 75 grams Tofu (firm or silken)
• 5 cm worth Finely chopped leek
• 2 tsp Soy sauce
• 2 tsp Sesame oil
• 1 tsp Grated ginger
• 1/2 tbsp Katakuriko
• 1 one pinch Salt

1. Drain the tofu of excess water very well.
2. (The photo shows the tofu wrapped tightly in kitchen paper towels.)
3. Put the ground chicken, mashed tofu and the flavoring ingredients - chopped leek, soy sauce, sesame oil, grated ginger, katakuriko and salt - in a bowl, and knead together with your hands well until it starts to turn white-ish.
4. Drop spoonfuls of the mixture into boiling hot soup or into a hot pot.
5. Simmer the dumplings for 3 to 4 minutes and they're done.

ground chicken, silken, leek, soy sauce, sesame oil, ginger, katakuriko, salt

Taken from cookpad.com/us/recipes/170390-fluffy-chicken-dumplings (may not work)