Instead of using gyoza wrappers, use shumai or wonton wrappers! The wrappers turn out super crispy and delicious—kids love them too! Once you try this, you won’t want to go back to regular gyoza wrappers.Recipe background:I saw this on TV a few times and tried making it myself. These are much lighter than gyoza made with regular wrappers, so two adults and one 4-year-old can finish the whole batch! Apparently, ponzu with yuzu kosho is a recommended dipping sauce. Ever since I learned this recipe, I always use shumai or wonton wrappers for gyoza!

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

The firm tofu soaks up all the delicious flavor from the ground pork! These shumai are light and fluffy—you’ll want to eat a bunch. Enjoy them with a dipping sauce of soy sauce or mentsuyu and vinegar.Recipe background:I’ve made tofu shumai before using shredded cabbage instead of wrappers, or adding shrimp, all steamed in a bamboo steamer. This time, I used shumai wrappers to make tofu shumai with ground pork and firm tofu.

Super easy to make♪And so delicious (^^)No need for a steamer!Let's make it easily with a frying pan (^^)The story behind this recipeEven my daughter, who dislikes the famous shumai from a local Osaka shop, loves my shumai!Great for freezing and perfect for lunch boxes!

With hanpen added! It makes these shumai extra tasty and gives them a softer texture.Recipe background:My daughters love shumai! I used to make them with shrimp, but shrimp has gotten expensive... So I tried adding hanpen fish cake instead, and it turned out delicious!

Making shumai from scratch is actually easier than making gyoza! Plus, homemade shumai tastes so much better than store-bought. Give it a try!Recipe background:I used to dislike shumai, but once I tried making it myself, I realized how delicious it can be. This is my family's current favorite ratio for shumai filling (I might tweak it even more in the future, haha).

It is my comfort food when I was a kid and this recipe was taken from my mom originally recipe. So, let’s cooked it and Enjoyy🤤😍😍

Finely chop the shrimp and mix with ground pork. This recipe also features a dipping sauce that’s a highlight! The sauce is great with sliced meat, steamed fish, or Korean pancakes, too. For more about this recipe, check out Instagram: coral.shore https://www.instagram.com/coral.shore/

My uncle, who is a chef, makes these delicious shumai. They're plump and filling, like daifuku rice cakes. I've been experimenting with the recipe since learning how to make them. I recreated a version that can be made with simple ingredients on hand. It's also tasty with shrimp, shiitake, and yamaimo (yam potatoes). They're great snacks for kids or toddlers who are weaning.The only secret to this recipe is to thoroughly blend the ingredients. Scoop up the filling with a spoon and drop onto the cut wrappers; no need to mold each dumpling. The wrappers are cut up, so all you need to do is cover the filling with them. In fact, it's easier than making gyoza pot stickers or croquettes. It's a pleasurable feeling to huff and puff on the steaming dumplings while munching on them. Since they warm me up, I eat them on rainy or cold days. For 4 to 5 servings. Recipe by cocorarara

Let’s make a big batch of shumai right in a skillet!On April 16, 2013, I received 100 recipe reports—thank you so much!Recipe background: I don’t have a steamer, so I came up with this method.

I made this because I had imitation crab and shumai wrappers.Knead the mixture well.These shumai are soft and moist.When forming the shumai, pressing down on the top with the middle finger of your right hand while turning it with your left hand will give the shumai a clean, cylindrical shape. For 4 servings. Recipe by RION4026

#mychinese #worldonplateShumai is one of the most popular types of traditional Chinese dumplings. We can use different kinds of filling ingredients such as ground pork or chicken, mushrooms, scallions, ginger, water chestnuts, bamboo shoots, etc. seasoned with garlic, soy sauce, and Chinese rice wine. The filling is put in the center of the round shape wrapping and the border of the wrapping is loosely gathered above, forming a ‘neck’ and a flower shape top.If you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel