How to Prepare Quick Tofu and Ground Chicken Shumai Dumplings
Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, tofu and ground chicken shumai dumplings. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. 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.
Tofu and Ground Chicken Shumai Dumplings is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Tofu and Ground Chicken Shumai Dumplings is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Tofu and Ground Chicken Shumai Dumplings:
- Prepare 200 grams Firm tofu
- Prepare 200 grams Ground chicken (breast)
- Prepare 15 to 20 Wonton wrappers
- Take 5 cm ◆Green onion (finely chopped)
- Take 1 tsp ◆Ginger (juice)
- Prepare 2 tsp ◆Sake
- Prepare 1 tsp ◆Soy sauce
- Take 1 tbsp ◆Oyster sauce
- Make ready 2 tbsp ◆Katakuriko
- Prepare 1 dash ◆Salt
- Make ready 4 leaves Chinese cabbage
- Make ready 60 to 80 ml Water
- Get 1 Edamame (as garnish)
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 open steamed dumplings, are often associated with Cantonese cuisine. After all it is one of the most popular dim sum dishes. Great recipe for Tofu and Ground Chicken Shumai Dumplings.
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.
After all it is one of the most popular dim sum dishes. 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. Shumai, literally translated as to cook and sell, is a staple of dim sum cuisine consisting of an open-topped dumpling filled with steamed ground pork In Indonesia, the dish is usually accompanied by tofu, vegetables, and peanut sauce; in the Philippines it is accompanied by rice or various dips; and in. • Shumai originated from Chinese-style dumplings, but changed to match Japanese taste just like Gyoza.
So that’s going to wrap it up for this special food tofu and ground chicken shumai dumplings recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!