Recipe of Super Quick Homemade Tofu and Ground Chicken Shumai Dumplings
Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Steps to Prepare Super Quick Homemade Tofu and Ground Chicken Shumai Dumplings. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Tofu and Ground Chicken Shumai Dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tofu and Ground Chicken Shumai Dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tofu and Ground Chicken Shumai Dumplings is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can have Tofu and Ground Chicken Shumai Dumplings using 13 ingredients and 7 steps. Here is how you can achieve it.
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 dumplings too. These are low in calories, have no added oil and are good for you. It's important to drain the tofu well to start. I made them bigger than the usual shumai dumplings. I used wonton wrappers this time, but if you use shumai wrappers instead, you will need to 25 to 30. These are "hana-shumai" (flower shaped shumai - the shredded wrappers look like petals) so they're easy to form. Recipe by Mimosa
Ingredients and spices that need to be Get to make Tofu and Ground Chicken Shumai Dumplings:
- 200 grams Firm tofu
- 200 grams Ground chicken (breast)
- 15 to 20 Wonton wrappers
- 5 cm ◆Green onion (finely chopped)
- 1 tsp ◆Ginger (juice)
- 2 tsp ◆Sake
- 1 tsp ◆Soy sauce
- 1 tbsp ◆Oyster sauce
- 2 tbsp ◆Katakuriko
- 1 dash ◆Salt
- 4 leaves Chinese cabbage
- 60 to 80 ml Water
- 1 Edamame (as garnish)
Instructions to make to make Tofu and Ground Chicken Shumai Dumplings
- 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.
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