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Before you jump to Tofu and Ground Chicken Shumai Dumplings recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.
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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:
- Use 200 grams of Firm tofu.
- Take 200 grams of Ground chicken (breast).
- Use 15 of to 20 Wonton wrappers.
- Get 5 of cm ◆Green onion (finely chopped).
- You need 1 tsp of ◆Ginger (juice).
- You need 2 tsp of ◆Sake.
- Prepare 1 tsp of ◆Soy sauce.
- Get 1 tbsp of ◆Oyster sauce.
- Take 2 tbsp of ◆Katakuriko.
- You need 1 dash of ◆Salt.
- Use 4 of leaves Chinese cabbage.
- Get 60 of to 80 ml Water.
- You need 1 of Edamame (as garnish).
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..
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. These fluffy pieces of shredded tofu are like soft, tiny dumplings and cook up in no time at all. Here, ground chicken gives them a meaty depth and a caramelized. Shumai originated from Chinese-style dumplings, but changed to match Japanese taste just like Gyoza.
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