Recipe: 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..

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. I LOVE chicken & dumplings so when I found this I added my own spin to it and lowered the fat and calories. You can have Tofu and Ground Chicken Shumai Dumplings using 13 ingredients and 7 steps. Here is how you cook it.

Ingredients of Tofu and Ground Chicken Shumai Dumplings

1. It's 200 grams of Firm tofu.
2. Prepare 200 grams of Ground chicken (breast).
3. You need 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. Prepare 1 tsp of ◆Soy sauce.
8. Prepare 1 tbsp of ◆Oyster sauce.
9. Prepare 2 tbsp of ◆Katakuriko.
10. Prepare 1 dash of ◆Salt.
11. You need 4 of leaves Chinese cabbage.
12. You need 60 of to 80 ml Water.
13. You need 1 of Edamame (as garnish).

This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! Prepare the filling by combining all the ingredients together. Use a spoon to mix well. Chinese Chicken Shu Mai (Siu Mai) My brunch this morning—chicken shu mai (sui mai), or steamed chicken dumplings.

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..

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. These dainty steamed dumplings comes in a small bamboo steamer and they are so good that every bite is always bursting with. 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.