Hi, I am Kate. Today, I’m gonna show you how to make tofu and ground chicken shumai dumplings recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Tofu and Ground Chicken Shumai Dumplings Recipe
Tofu and Ground Chicken Shumai Dumplings is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Tofu and Ground Chicken Shumai Dumplings is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have tofu and ground chicken shumai dumplings using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Tofu and Ground Chicken Shumai Dumplings:
- Prepare 200 grams Firm tofu
- Make ready 200 grams Ground chicken (breast)
- Take 15 to 20 Wonton wrappers
- Take 5 cm ◆Green onion (finely chopped)
- Take 1 tsp ◆Ginger (juice)
- Prepare 2 tsp ◆
- Take 1 tsp ◆Soy sauce
- Get 1 tbsp ◆Oyster sauce
- Make ready 2 tbsp ◆Katakuriko
- Take 1 dash ◆Salt
- Prepare 4 leaves Chinese cabbage
- Get 60 to 80 ml Water
- Make ready 1 Edamame (as garnish)
Instructions to make Tofu and Ground Chicken Shumai Dumplings:
- 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.
So that is going to wrap this up for this distinctive dish tofu and ground chicken shumai dumplings recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
