Authentic home cooking from Japan, with US measurements.

Originally published on Cookpad Japan as ダイエット中も◎豆腐＆鶏ひき肉シュウマイ

Diet-Friendly Tofu & Ground Chicken Shumai

Name: Diet-Friendly Tofu & Ground Chicken Shumai
Yield: Makes about 10 large shumai
Ingredients: 7 oz firm tofu (about 200g); 7 oz ground chicken breast (about 200g); 15 –20 wonton wrappers (or shumai wrappers); 2 -inch piece green onion, minced (about 2 inches/5cm); 1 tsp ginger juice; 2 tsp sake (Japanese rice wine); 1 tsp soy sauce; 1 tbsp oyster sauce; 2 tbsp potato starch (or cornstarch); Pinch salt; 3 –4 napa cabbage leaves; 1/4 –1/3 cup water (60–80ml); Corn or edamame for garnish (optional)

Mimosa♡ @cook_40070107

Thank you for featuring this recipe in cookbooks and for all the positive feedback! These fluffy shumai are oil-free and low in calories. You can easily steam them in a skillet. Great for pregnant women and kids.
Recipe background:
Thank you for checking out this recipe! I love juicy pork shumai and sweet shrimp shumai, but I wanted to create a super healthy version using tofu. These shumai are high in protein, low in calories, and gentle on the body, making them a great choice for pregnant women and young children.

Mimosa♡ @cook_40070107

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Ingredients

Makes about 10 large shumai

7 ozfirm tofu (about 200g)
7 ozground chicken breast (about 200g)
15–20 wonton wrappers (or shumai wrappers)
2-inch piece green onion, minced (about 2 inches/5cm)
1 tspginger juice
2 tspsake (Japanese rice wine)
1 tspsoy sauce
1 tbspoyster sauce
2 tbsppotato starch (or cornstarch)
Pinchsalt
3–4 napa cabbage leaves
1/4–1/3 cup water (60–80ml)
Corn or edamame for garnish (optional)

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Steps

1

Drain the tofu well to remove excess water.
2

In a bowl, combine the ground chicken, drained tofu, and all the ingredients marked with ◆. Mix well, then shape into balls about 1.5–2 inches (4–5cm) in diameter.
3

Cut the wonton wrappers in half and slice into thin strips. Press the strips onto the surface of each meatball to cover. Top with edamame if you like. (See tips below.)
4

Line a skillet with napa cabbage leaves and arrange the shumai on top, making sure they don’t touch each other. Pour water around the edge of the pan.
5

Cover with a lid and steam over medium-low heat for about 10 minutes. If the water evaporates during cooking, add a little more as needed.
6

Transfer the shumai and cabbage to a serving dish. Serve with mustard soy sauce or ponzu on the side.
7

You can also use torn lettuce or cabbage leaves instead of napa cabbage. If you don’t have leafy greens, use parchment paper to steam the shumai.
8

If you make traditional round shumai shapes, you’ll need about 18 shumai wrappers.
9
10

This recipe was published in 'Cookpad’s Slimming Recipes' (Makino Publishing) on October 1, 2014. Thank you!
11

The main photo was updated on September 4, 2015.

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Mimosa♡ @cook_40070107

Published in the US on June 21, 2025 14:01

クックパッドでは簡単、時短レシピをを投稿。東京、ニューヨーク、パリ生活を経て現在ロンドン在住。Instagram 日々の料理と英国生活→ @mio_hammond Instagram ロンドンで作るお弁当→ @mio_hammond_ukアメブロ(終了)→ https://ameblo.jp/mimosa-shirousa-paris/たくさんのつくれぽやレシピ本掲載ありがとうございます！

Keywords

Welsh Onion Corn Chicken Breast Sake Ginger Oyster Rice Napa Cabbage Potato Soy Tofu Wine

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