Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, tofu and ground chicken shumai dumplings. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tofu and Ground Chicken Shumai Dumplings is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are 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.
To begin with this particular recipe, we have to prepare a few components. You can cook tofu and ground chicken shumai dumplings using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Tofu and Ground Chicken Shumai Dumplings:
- Prepare 200 grams Firm tofu
- Get 200 grams Ground chicken (breast)
- Prepare 15 to 20 Wonton wrappers
- Take 5 cm ◆Green onion (finely chopped)
- Get 1 tsp ◆Ginger (juice)
- Take 2 tsp ◆Sake
- Get 1 tsp ◆Soy sauce
- Make ready 1 tbsp ◆Oyster sauce
- Take 2 tbsp ◆Katakuriko
- Make ready 1 dash ◆Salt
- Make ready 4 leaves Chinese cabbage
- Take 60 to 80 ml Water
- Prepare 1 Edamame (as garnish)
Growing up, northern-style shumai was one of my favorite staples. 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 The word "shumai" probably derives from the Japanese version of steamed pork dumplings. Japanese shumai look very similar to Cantonese siu mai.
Instructions 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.
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. You've probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery. 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.
So that is going to wrap it up with this special food tofu and ground chicken shumai dumplings recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
