My husband said this a long time ago, "I heard Tofu is healthy, but I tasted nothing when I had it and I don't understand why people are interested in that."Yes! Tofu is not the thing to have by itself. Always should be eaten with soy sauce, put in miso soup, or something else...In Japan, tofu is used for many things. Menu of stew, grill, stir-fry, bake, steam, or mix with something - just like you use meat.This is a "steam" menu with tofu. Mix with Hanpen fish cake (made from the mixture of minced cod fish, egg white, Chinese yam, and some seasonings). Easily able to get at the grocery store in Japan.My parents do love tofu, and mom has lots of incredible tofu recipes. Enjoy tofu in a fancy & tastier way!#heirloom

I wanted to make easy and healthy shumai dumplings using only a small amount of meat. So I used mostly tofu and lettuce for the skins.If you don't thoroughly dry off the moisture from the lettuce and the tofu, they will become soggy!!1 tablespoon of katakuriko makes these quite plump.Adjust the cooking time based on your microwave. Recipe by unappa

Some time ago, I was so busy taking care of my children, plus I had to cook for my large family. I was trying to make as many shumai dumplings as possible as fast and easily as possible, and tried making these quickly in just 15 minutes, using ingredients I had on hand. They looked luxurious, and the taste exceed my expectations and got rave reviews. Since we can all enjoy them together, they've become a family favorite.If you're using ground pork, I think it's a good idea to use a generous amount of oyster sauce.When cooking the shumai, if any of the kitchen parchment paper is sticking out from under the lid it may catch fire, so watch out for that.I recommend serving this to many guests or at parties too. For 4 to 8 servings - 2-3 batches using a 28 cm [11.0 in] diameter frying pan. Recipe by Karenmamacchi

I have made these shumai for my family for the past 20+ years.You don't need to place the shrimp on the top for decoration.Step 2 If you don't have a steaming basket, place on cabbage leaves or parchment paper. Recipe by Yuuyuu0221

After thinking what I could cook with cherry tomatoes, I decided to make easy siumai dumplings since my family loves them. And they raved about this version! It's so nice to be complimented.In Step 4, it's OK to pan fry the dumplings like you do for gyoza dumplings, but if you add about 1/2 tablespoon of vegetable oil at the end, the dumplings will become crispier. Stick on strips of pork on the tomato rather than wrapping it if pieces are too small. If you don't have enough pork, replace with bacon. For 20 siumai dumplings. Recipe by Renbasu

My mother has been making these shumai for a long time.When filling the dumplings, I use two disposable chopsticks to neaten up the shape. Even if the dumplings are a bit misshapen, after they are steamed you won't notice it much. If you are steaming them in a microwave, the cooking time varies depending on how many you're cooking. I think it's about 4 to 5 minutes per 10 shumai, covered with plastic wrap. Recipe by *tsumuji mama *

I aimed for a professional class taste using just simple ingredients. I tried various ingredients like scallops and shiitake mushrooms, but in the end these tasted best just with onions. Everyone loves these when I serve them at parties or put them in picnic bentos.The biggest key is the ratio of seasonings. The sugar is especially important, so be sure to add it.In addition, use fresh grated ginger, not ginger from a tube. This is essential.I can make satisfying shumai dumplings with just these ingredients, even in America. For about 20 to 25 dumplings. Recipe by Harumie

This is a recipe my mother taught me.You can use ground pork mixed in a bowl too. Or, try adding scallops or canned crab. If you line the steamer with Chinese cabbage leaves and put the shumai dumplings on top, the cabbage can be eaten with the dumplings.Leftover shumai skins can be deep fried, and either sprinkled with salt to be eaten as a crunchy snack, or sprinkled on top of shrimp in chili sauce or shrimp in mayonnaise. For about 30 shumai dumplings. Recipe by Wolf wan

I wanted to make a large dish for sharing. When I made thes for the first time, I used too many ingredients and they didn't taste so great... but after several trials I settled on this simple recipe.■You can use scallops or squid instead of shrimp too. Use any seafood you like. ■They don't have to be jumbo sized either♪ ■Don't steam them too long ,otherwise you will make the dumplings hard. ■At Step 3 coat the filling with shumai skin cut into strips and press firmly. I think the amount of shumai skin is just right. Recipe by Jirojiro

I revived a recipe I learned a long time ago at a cooking class.You can omit the peeled shrimp, but please make sure to use canned scallops, even cheap ones. The filling comes together well without a binder like katakuriko potato starch flour.Japanese leek is much better than regular onion in this too.Just combine all the ingredients and mix together. They'll be fighting over these, so make a lot! Everyone can easily eat at least 10 of these. They are so different from the store bought ones! Homemade shumai are the best by far! For 30 shumai (siumai) dumplings. Recipe by Pokuchan

I was thinking that it's a bother to haul out the steamer to steam shumai dumplings, so I thought of cooking in the rice cooker instead. I also thought that sweet rice shumai dumplings can't be the main carbohydrate on their own... so I tried making the rice for the meal with the dumplings, and it succeeded. We use this "two birds with one stone" recipe all the time now.You can use Chinese cabbage, regular cabbage or komatsuna greens, but Chinese cabbage is very watery so you may need to adjust the amount of water added to the cooker. Regular rice may not work, since the lettuce and shumai dumplings will become immersed in water. (I haven't tried it out though.)Try different variations of the rice and shumai dumplings and adjust the amounts of your ingredients to taste. For 2 rice cooker cups' worth of rice and 7 shumai (siumai) dumplings. Recipe by Masapandayan

I wanted to make something using lots of edamame and made this. Then I also came up with this coating.Since the filling is somewhat soft, it may be difficult to keep it's shape. Please coat thoroughly with the coating. It's also fine if you just wrap them up like regular shumai.Brushing with the katakuriko slurry will create a slippery texture. For 20 dumplings. Recipe by Akechanchi