Simple Way to Prepare Tofu and Ground Chicken Shumai Dumplings in 10 Minutes for Mom

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, tofu and ground chicken shumai dumplings. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tofu and Ground Chicken Shumai Dumplings is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Tofu and Ground Chicken Shumai Dumplings is something which I have loved my whole life. They are nice and they look fantastic.

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!

To begin with this particular recipe, we have to first prepare a few components. You can have tofu and ground chicken shumai dumplings using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tofu and Ground Chicken Shumai Dumplings:

1. Make ready 200 grams Firm tofu
2. Take 200 grams Ground chicken (breast)
3. Get 15 to 20 Wonton wrappers
4. Make ready 5 cm ◆Green onion (finely chopped)
5. Prepare 1 tsp ◆Ginger (juice)
6. Prepare 2 tsp ◆Sake
7. Make ready 1 tsp ◆Soy sauce
8. Make ready 1 tbsp ◆Oyster sauce
9. Prepare 2 tbsp ◆Katakuriko
10. Prepare 1 dash ◆Salt
11. Take 4 leaves Chinese cabbage
12. Take 60 to 80 ml Water
13. Prepare 1 Edamame (as garnish)

The word "shumai" probably derives from the Japanese version of steamed pork dumplings. Place the ground pork into a mixing bowl. Add the tapioca starch and water to the bowl and start mixing everything together with a wooden. Shuumai or shumai dumplings （焼売）are a standby for dim sum, and are very well suited to bentos.

Instructions to make Tofu and Ground Chicken Shumai Dumplings:

1. Drain the tofu very well.
2. Put the ground chicken, drained tofu, and the ◆ ingredients in a bowl and mix together well. Form into 4 to 5 cm diameter balls.
3. 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.
4. 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.
5. 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.
6. Transfer the dumplings with the cabbage leaves and all to serving plates. Serve with small dishes of Japanese mustard, soy sauce and ponzu sauce.
7. You can line the frying pan with shredded lettuce or cabbage instead! If you don't have leafy vegetables, use parchment paper instead.

They are small, taste good cold, freeze very well, and are a lot easier to make than gyoza dumplings. You've probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery. 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. Here, ground chicken gives them a meaty depth and a caramelized.

So that is going to wrap it up for this exceptional food tofu and ground chicken shumai dumplings recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!