Tofu and Ground Chicken Shumai Dumplings. Easy way to make Shumai by replacing pork with chicken. Complete story, recipe, and how to can be found at. And now you can get your Shumai fix on demand!
Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings.
In this step-by-step dumpling recipe, I show you how to prepare and wrap The word "shumai" probably derives from the Japanese version of steamed pork dumplings.
Japanese shumai look very similar to Cantonese siu mai. • Shumai originated from Chinese-style dumplings, but changed to match Japanese taste just like Gyoza.
You can have Tofu and Ground Chicken Shumai Dumplings using 13 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Tofu and Ground Chicken Shumai Dumplings
- Prepare 200 grams of Firm tofu.
- It's 200 grams of Ground chicken (breast).
- Prepare 15 of to 20 Wonton wrappers.
- It's 5 of cm ◆Green onion (finely chopped).
- Prepare 1 tsp of ◆Ginger (juice).
- It's 2 tsp of ◆Sake.
- You need 1 tsp of ◆Soy sauce.
- It's 1 tbsp of ◆Oyster sauce.
- Prepare 2 tbsp of ◆Katakuriko.
- Prepare 1 dash of ◆Salt.
- It's 4 of leaves Chinese cabbage.
- It's 60 of to 80 ml Water.
- Prepare 1 of Edamame (as garnish).
Japanese Shumai are usually made from ground pork and chopped brown onion with a green pea on top of each. This signature look is created by a Japanese frozen food company in the. Shumai, or open steamed dumplings, are often associated with Cantonese cuisine. After all it is one of the most popular dim sum dishes.
Tofu and Ground Chicken Shumai Dumplings step by step
- Drain the tofu very well..
- Put the ground chicken, drained tofu, and the ◆ ingredients in a bowl and mix together well. Form into 4 to 5 cm diameter balls..
- Cut the wonton wrappers in half and shredd thinly. Stick the shredded wrappers on the balls from Step 3 to cover. Optionally top with an edamame. See Hints..
- Line a frying pan with Chinese cabbage leaves, and place on the formed shumai dumplings so that they aren't touching each other. Pour in water along the sides of the pan..
- Cover with a lid, and steam for about 10 minutes over medium-low heat. Add more water during that time if all of it boils off..
- Transfer the dumplings with the cabbage leaves and all to serving plates. Serve with small dishes of Japanese mustard, soy sauce and ponzu sauce..
- You can line the frying pan with shredded lettuce or cabbage instead! If you don't have leafy vegetables, use parchment paper instead..
Great recipe for Tofu and Ground Chicken Shumai Dumplings. Thank you for taking a look at my recipe. I love juicy pork shumai dumplings as well as sweet shrimp shumai dumplings, but in the pursuit of making something that was as healthy as possible, I wanted to make tofu shumai. Here, ground chicken gives them a meaty depth and a caramelized flavor while edamame adds texture and a vegetable to the mix. These fluffy pieces of shredded tofu are like soft, tiny dumplings and cook up in no time at all.
