A Shinshu-style recipe! The filling is packed with mushrooms and wrapped in lettuce for a healthy shumai. Thanks to the mushrooms, these shumai are surprisingly juicy!Recipe background:"It's too hot to stand in the kitchen!" This recipe, featuring mushrooms from Nagano, solves that problem. Mushrooms cook quickly, making them perfect for the microwave! With more mushrooms than meat in the filling, these shumai are extra healthy.

This recipe was featured in Orange Page magazine × Cookpad.It’s easy because you don’t have to wrap each one, and you’ll get shumai with a unique twist!Recipe background:I had a few leftover gyoza wrappers, so I decided to use them for shumai (*^▽^*).They look great and are perfect for lunchboxes too!

These shumai are packed with flavor. They're easy to make because you don't have to wrap them.Recipe background: I experimented with simple ingredients to create delicious shumai without spending too much time.

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

I recently bought a pack of tofu skin and have been wanting to try different recipes with it. This time, I decided to take on the challenge of making Hong Kong-style dim sum—everyone’s favorite shumai!

Thank you for 1,400 reports in the Hall of Fame! No need to wrap or steam! Easy fluffy shumai in the microwave! My younger child was overjoyed, saying it was too delicious.The origin of this recipeI often made shumai, but I wanted to eliminate the time spent wrapping and cleaning the steamer, so I came up with this. I remembered squid shumai and tried making it with the wrappers on the outside, and my younger child was thrilled with the result.

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.

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.

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.

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

Shumai wrappers are hard to find and rarely sold individually. You usually have to pre-order them, so I decided to make my own.