Tofu Skin Shumai

Name: Tofu Skin Shumai
Total time: 2400 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 10 sheets tofu skin (yuba); as needed Pork ground,; 3.5 oz fish paste (about 100 grams); Several shrimp, peeled and deveined; 1 little chopped green onion; 1 pinch salt; 1 pinch white pepper; 1 little grated ginger; 1 splash rice wine

火柴媽 @shibamatch_0226

Adding some fish paste to the meat filling makes it smoother and more tender. Using tofu skin instead of traditional dumpling wrappers cuts down on carbs, so you can enjoy a filling meal without the extra calories.

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Ingredients

40 minutes

Serves 2 servings

10 sheetstofu skin (yuba)
as neededPork ground,
3.5 ozfish paste (about 100 grams)
Several shrimp, peeled and deveined
1little chopped green onion
1 pinchsalt
1 pinchwhite pepper
1little grated ginger
1 splashrice wine

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Steps

40 minutes

1

Season the ground pork with salt, white pepper, grated ginger, and rice wine. Gradually add a little water (about 2 tablespoons at a time), mixing well after each addition, until the pork becomes fine and sticky. Stir in the chopped green onion.
Note: You can also add corn kernels, diced shiitake mushrooms, or other ingredients if you like.
2

Mix in the fish paste to enhance the flavor and make the texture even smoother.
3

Wrap the filling with tofu skin, top each with a shrimp, and steam in a steamer oven for 30 minutes.
4

Your tofu skin shumai, blooming like flowers, are ready to serve!