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Tofu and Ground Chicken Shumai Dumplings
Tofu and Ground Chicken Shumai Dumplings

Before you jump to Tofu and Ground Chicken Shumai Dumplings recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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The first change you need to make is to pay more attention to what you buy when you do your food shopping because it is likely that you are inclined to pick up many of the things without thinking. For example, most probably you have never checked the box of your favorite cereal to see how much sugar it contains. Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a regular part of your new healthy eating plan.

All in all, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to tofu and ground chicken shumai dumplings recipe. To make tofu and ground chicken shumai dumplings you only need 13 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Tofu and Ground Chicken Shumai Dumplings:
  1. Prepare 200 grams Firm tofu
  2. You need 200 grams Ground chicken (breast)
  3. Provide 15 to 20 Wonton wrappers
  4. Take 5 cm ◆Green onion (finely chopped)
  5. You need 1 tsp ◆Ginger (juice)
  6. Prepare 2 tsp ◆Sake
  7. Prepare 1 tsp ◆Soy sauce
  8. Use 1 tbsp ◆Oyster sauce
  9. Provide 2 tbsp ◆Katakuriko
  10. Provide 1 dash ◆Salt
  11. Take 4 leaves Chinese cabbage
  12. You need 60 to 80 ml Water
  13. Take 1 Edamame (as garnish)
Steps to make Tofu and Ground Chicken Shumai Dumplings:
  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.

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