Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tofu and ground chicken shumai dumplings. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Tofu and Ground Chicken Shumai Dumplings is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Tofu and Ground Chicken Shumai Dumplings is something that I have loved my whole life. They are fine and they look wonderful.
Ground chicken and chopped shrimps are probably the two most popular choice of meat to go with mun tahu, though you can also order them with ground pork or ground beef. I think of mun tahu as the non spicy version of mapo tofu. In fact, I would argue most Indonesians are more familiar with mun.
To begin with this recipe, we must first prepare a few ingredients. You can have tofu and ground chicken shumai dumplings using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Tofu and Ground Chicken Shumai Dumplings:
- Make ready 200 grams Firm tofu
- Make ready 200 grams Ground chicken (breast)
- Get 15 to 20 Wonton wrappers
- Make ready 5 cm ◆Green onion (finely chopped)
- Take 1 tsp ◆Ginger (juice)
- Take 2 tsp ◆Sake
- Prepare 1 tsp ◆Soy sauce
- Prepare 1 tbsp ◆Oyster sauce
- Take 2 tbsp ◆Katakuriko
- Prepare 1 dash ◆Salt
- Take 4 leaves Chinese cabbage
- Get 60 to 80 ml Water
- Make ready 1 Edamame (as garnish)
Growing up, northern-style shumai was one of my favorite staples. Shumai is a type of traditional Chinese dumpling, originating from Hohhot. In Cantonese cuisine, it is usually served as a dim sum snack. And now you can get your Shumai fix on demand!
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.
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. These delicious gochujang tofu dumplings have a spicy Korean-inspired filling and crispy sesame seed bottoms and make a great snack, appetizer Hi I'm Eva, the face behind The Curious Chickpea. My favorite animal is the tiger, but I'd rather hug a chicken. I love to cook and bake and want to share.
So that’s going to wrap it up for this special food tofu and ground chicken shumai dumplings recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
