Tofu and Ground Chicken Shumai Dumplings

Name: Tofu and Ground Chicken Shumai Dumplings
Yield: 10 servings
Cuisine: American
Ingredients: 200 grams Firm tofu; 200 grams Ground chicken (breast); 15 to 20 Wonton wrappers; 5 cm ◆Green onion (finely chopped); 1 tsp ◆Ginger (juice); 2 tsp ◆Sake; 1 tsp ◆Soy sauce; 1 tbsp ◆Oyster sauce; 2 tbsp ◆Katakuriko; 1 dash ◆Salt; 4 leaves Chinese cabbage; 60 to 80 ml Water; 1 Edamame (as garnish)

cookpad.japan @cookpad_jp

Thank you for taking a look at my recipe.
I love juicy pork shumai dumplings as well as sweet shrimp shumai dumplings, but in the pursuit of making something that was as healthy as possible, I wanted to make tofu shumai dumplings too.
These are low in calories, have no added oil and are good for you.

It's important to drain the tofu well to start.
I made them bigger than the usual shumai dumplings.
I used wonton wrappers this time, but if you use shumai wrappers instead, you will need to 25 to 30.
These are "hana-shumai" (flower shaped shumai - the shredded wrappers look like petals) so they're easy to form. Recipe by Mimosa

cookpad.japan @cookpad_jp

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Ingredients

10 servings

200 gramsFirm tofu
200 gramsGround chicken (breast)
15to 20 Wonton wrappers
5cm ◆Green onion (finely chopped)
1 tsp◆Ginger (juice)
2 tsp◆Sake
1 tsp◆Soy sauce
1 tbsp◆Oyster sauce
2 tbsp◆Katakuriko
1 dash◆Salt
4leaves Chinese cabbage
60to 80 ml Water
1Edamame (as garnish)

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Steps

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.