Shiratama Zenzai Recipe

The zenzai should be made ahead of time and chilled.
The dumplings should be made at the time of preparation
and then chilled in ice water for best results.
Shiratama-ko may also be used as is to thicken soups
and sauces or to give body to other types of dumplings.

Ingredients:
2 cups zenzai
1 cup shiratama-ko
1/2 cup (or less) water
1 teaspoon matcha (powdered green tea)

Directions:
Prepare and chill the zenzai. If using canned zenzai, thin and chill.
Place the shiratama-ko in a clean bowl and add half of the water and knead, adding a little water at a time until the shiratama may be rolled into a ball. It should not be runny or sticky but rather firm and moist.
Divide the shiratama in half, and add the matcha to half
of the mixture to give color and flavor.
Further divide each half into 10 or 12 small balls.
Pinch each little ball to dent the sides,
and drop into simmering water.
When the dumplings float to the surface,
remove with a strainer and plunge into ice water.
Put a half of a cup of chilled zenzai into four bowls
and arrange several dried-off shiratama dumplings on top.
Serve with hot tea.