Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, tofu and ground chicken shumai dumplings. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Tofu and Ground Chicken Shumai Dumplings is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Tofu and Ground Chicken Shumai Dumplings is something that I’ve loved my whole life.
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..
To get started with this particular recipe, we must prepare a few components. You can cook tofu and ground chicken shumai dumplings using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Tofu and Ground Chicken Shumai Dumplings:
- Make ready 200 grams Firm tofu
- Make ready 200 grams Ground chicken (breast)
- Take 15 to 20 Wonton wrappers
- Get 5 cm ◆Green onion (finely chopped)
- Get 1 tsp ◆Ginger (juice)
- Prepare 2 tsp ◆Sake
- Take 1 tsp ◆Soy sauce
- Get 1 tbsp ◆Oyster sauce
- Make ready 2 tbsp ◆Katakuriko
- Get 1 dash ◆Salt
- Prepare 4 leaves Chinese cabbage
- Make ready 60 to 80 ml Water
- Take 1 Edamame (as garnish)
My go-to in chicken noodle soup is tofu, but I didn't think tofu would work well with the dumplings. Siomai, also known as Shumai, are steamed dumplings that were introduced to the Philippines by the Chinese! In the Philippines, they're typically filed with pork + crab or shrimp, combined with aromatics, and wrapped in a wonton wrapper. To imitate ground pork, we will be utilizing tofu, every vegan's holy grail.
Steps 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.
I LOVE chicken & dumplings so when I found this I added my own spin to it and lowered the fat and calories. This is the best chicken and dumplings I've ever had which is amazing since I'm never satisfied with my cooking! Dumpling & Shumai Cold Plate Dumpling & Shumai Noodle Soup & Noodle in Sauce Pork Dish Beef Dish Vegetable & Tofu Fried Rice Soup & Porridge Appetizer Bun Chinese Pancake Chicken Dish Seafood Dish Casserole & Griddle Cooked Dish Traditional dessert Beverages - Soft Drink & Tea This vegan recipe for steamed dumplings is really versatile and can be adapted to make the most of in seasonal ingredients. Perfect as part of an Asian feast, these tofu dumplings are sure to impress. Chinese dumplings are fun and easy to make.
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