Recipe: Tasty Tofu and Ground Chicken Shumai Dumplings

Tofu and Ground Chicken Shumai Dumplings. 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.

What you might not know is that shumai actually originated in Hohhot, Inner Mongolia. Growing up, northern-style shumai was one of my favorite staples. Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. You can have Tofu and Ground Chicken Shumai Dumplings using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tofu and Ground Chicken Shumai Dumplings

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

In this step-by-step dumpling recipe, I show you how to prepare and wrap The word "shumai" probably derives from the Japanese version of steamed pork dumplings. Japanese shumai look very similar to Cantonese siu mai. Shuumai or shumai dumplings （焼売）are a standby for dim sum, and are very well suited to bentos. They are small, taste good cold, freeze very well, and are a lot easier to make than gyoza dumplings.

Tofu and Ground Chicken Shumai Dumplings step by step

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..

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. Firm tofu and shiitake mushrooms give this vegan-filled dumpling its meaty texture and flavor.