Tofu and Ground Chicken Shumai Dumplings. And now you can get your Shumai fix on demand! These Chinese steamed dumplings have a classic juicy pork and prawn filling, enclosed with wonton wrappers. CHICKEN could be used too but I highly recommend using a fatty cut (usually chicken mince is lean meat) to ensure filling stays juicy.
Shumai, or open steamed dumplings, are often associated with Cantonese cuisine. After all it is one of the most popular dim sum dishes. What you might not know is that shumai actually originated in Hohhot, Inner Mongolia. 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
- It’s 200 grams of Firm tofu.
- It’s 200 grams of Ground chicken (breast).
- Prepare 15 of to 20 Wonton wrappers.
- Prepare 5 of cm ◆Green onion (finely chopped).
- You need 1 tsp of ◆Ginger (juice).
- You need 2 tsp of ◆Sake.
- You need 1 tsp of ◆Soy sauce.
- You need 1 tbsp of ◆Oyster sauce.
- It’s 2 tbsp of ◆Katakuriko.
- Prepare 1 dash of ◆Salt.
- It’s 4 of leaves Chinese cabbage.
- You need 60 of to 80 ml Water.
- Prepare 1 of Edamame (as garnish).
Growing up, northern-style shumai was one of my favorite staples. Shumai or siu mai (燒賣) are steamed pork and shrimp dumplings. In this step-by-step dumpling recipe, I show you how to prepare and wrap The word "shumai" probably derives from the Japanese version of steamed pork dumplings. Japanese shumai look very similar to Cantonese siu mai.
Tofu and Ground Chicken Shumai Dumplings step by step
- Drain the tofu very well..
- Put the ground chicken, drained tofu, and the ◆ ingredients in a bowl and mix together well. Form into 4 to 5 cm diameter balls..
- 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..
- 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..
- 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..
- Transfer the dumplings with the cabbage leaves and all to serving plates. Serve with small dishes of Japanese mustard, soy sauce and ponzu sauce..
- You can line the frying pan with shredded lettuce or cabbage instead! If you don't have leafy vegetables, use parchment paper instead..
Shuumai or shumai dumplings （焼売）are a standby for dim sum, and are very well suited to bentos. They are small, taste good cold, freeze very well, and are a lot easier to make than gyoza dumplings. You've probably encountered shuumai dumplings in the freezer section of Asian or Japanese grocery. Japanese Shumai (Steamed Pork Dumpling) is typically made with ground pork and minced onion, enclosed in a wonton wrapper and topped with The easiest thing to tell Japanese Shumai apart is the dainty green peas that crown the open steamed dumplings, giving them the characteristic look. Here, ground chicken gives them a meaty depth and a caramelized flavor while edamame adds texture and a vegetable to the mix.