How to Make Tasty Tofu and Ground Chicken Shumai Dumplings

Tofu and Ground Chicken Shumai Dumplings. Great recipe for Tofu and Ground Chicken Shumai Dumplings. 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..

This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! 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. You can have Tofu and Ground Chicken Shumai Dumplings using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Tofu and Ground Chicken Shumai Dumplings

1. You need 200 grams of Firm tofu.
2. It's 200 grams of Ground chicken (breast).
3. It's 15 of to 20 Wonton wrappers.
4. Prepare 5 of cm ◆Green onion (finely chopped).
5. It's 1 tsp of ◆Ginger (juice).
6. It's 2 tsp of ◆Sake.
7. You need 1 tsp of ◆Soy sauce.
8. Prepare 1 tbsp of ◆Oyster sauce.
9. Prepare 2 tbsp of ◆Katakuriko.
10. It's 1 dash of ◆Salt.
11. It's 4 of leaves Chinese cabbage.
12. Prepare 60 of to 80 ml Water.
13. You need 1 of Edamame (as garnish).

These are low in calories, have no added oil and are good for. Chinese Chicken Shu Mai (Siu Mai) My brunch this morning—chicken shu mai (sui mai), or steamed chicken dumplings. I know many of you love shu mai or siu mai, those little morsels of ground meat wrapped with wonton skin, and served at dim sum restaurants in Chinatown. 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.

Tofu and Ground Chicken Shumai Dumplings instructions

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..

These are low in calories, have no added oil and are good for. In Cantonese cuisine, it is usually served as a dim sum snack. In addition to accompanying the Chinese diaspora, a variation of shaomai also appears in Japan (焼売, shūmai) and various. 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.