How to Cook Delicious Tofu and Ground Chicken Shumai Dumplings

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!

Tofu and Ground Chicken Shumai Dumplings 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 shumai. Of all the dumplings in Chinese cuisine, shumai are one of the easier ones to make. You can cook Tofu and Ground Chicken Shumai Dumplings using 13 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Tofu and Ground Chicken Shumai Dumplings

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

All you need to do is prep the filling, stuff it into dumpling. Shumai, or open steamed dumplings, are often associated with Cantonese cuisine. After all it is one of the most popular dim sum dishes. What you might not know is that shumai actually originated in Hohhot, Inner Mongolia.

Tofu and Ground Chicken Shumai Dumplings step by step

  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..

Japanese Shumai (Steamed Pork Dumpling) is typically made with ground pork and minced onion, enclosed in a wonton wrapper and topped with The easiest thing to tell Japanese Shumai apart is the dainty green peas that crown the open steamed dumplings, giving them the characteristic look. 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. Shumai originated from Chinese-style dumplings, but changed to match Japanese taste just like Gyoza.

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