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. Shumai, or open steamed dumplings, are often associated with Cantonese cuisine.

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. You can cook 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

Prepare 200 grams of Firm tofu.
Prepare 200 grams of Ground chicken (breast).
You need 15 of to 20 Wonton wrappers.
Prepare 5 of cm ◆Green onion (finely chopped).
It's 1 tsp of ◆Ginger (juice).
It's 2 tsp of ◆Sake.
It's 1 tsp of ◆Soy sauce.
It's 1 tbsp of ◆Oyster sauce.
It's 2 tbsp of ◆Katakuriko.
It's 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).

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. Shuumai or shumai dumplings （焼売）are a standby for dim sum, and are very well suited to bentos.

Tofu and Ground Chicken Shumai Dumplings instructions

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..

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. 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. 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.