Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, tofu and ground chicken shumai dumplings. It is one of my favorites. For mine, I will make it a 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 is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Tofu and Ground Chicken Shumai Dumplings is something that I’ve loved my whole life.
And now you can get your Shumai fix on demand! These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. CHICKEN could be used too but I highly recommend using a fatty cut (usually chicken mince is lean meat) to ensure filling stays juicy. Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook tofu and ground chicken shumai dumplings using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tofu and Ground Chicken Shumai Dumplings:
- Make ready 200 grams Firm tofu
- Take 200 grams Ground chicken (breast)
- Get 15 to 20 Wonton wrappers
- Prepare 5 cm ◆Green onion (finely chopped)
- Prepare 1 tsp ◆Ginger (juice)
- Make ready 2 tsp ◆Sake
- Get 1 tsp ◆Soy sauce
- Prepare 1 tbsp ◆Oyster sauce
- Prepare 2 tbsp ◆Katakuriko
- Take 1 dash ◆Salt
- Get 4 leaves Chinese cabbage
- Prepare 60 to 80 ml Water
- Take 1 Edamame (as garnish)
Shumai, or open steamed dumplings, are often associated with Cantonese cuisine. After all it is one of the most popular dim sum dishes. Shumai originated from Chinese-style dumplings, but changed to match Japanese taste just like Gyoza. Shumai are steamed pork fillings stuffed in Japanese Shumai are usually made from ground pork and chopped brown onion with a green pea on top of each.
Steps 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.
Shumai originated from Chinese-style dumplings, but changed to match Japanese taste just like Gyoza. Shumai are steamed pork fillings stuffed in 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. 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.
So that’s going to wrap it up with this exceptional food tofu and ground chicken shumai dumplings recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
