This tofu shumai is very healthy. I don't use sugar by frying onions to bring out the natural sweetness. You can make it with your frying-pan. It's not only easy to prepare, and this shumai dumplings are so juicy and delicious. It's important to remove the excess water from the tofu and vegetables.
Prepare all the ingredients.
Prepare the plate with a steel colander. Wrap the tofu with 2 to 3 sheets of paper towels, and put it on the colander.
Put a weight on it by using three times of tofu. Use water of 3 times of tofu. Let it sit for 1 hour to drain the water of it.
Grate the ginger.
Separate the bok choy leaves.
Roughly chop the onion and shiitake mushroom. Don't chop finely to keep the texture of them.
Put a little oil to a pan, and add the onion and the shiitake mushroom. Season them with 1 pinch of sea salt and some black pepper (not included in recipe), and sauté until the onion is translucent.
When they are well-combined, it's ok. Coating with rice flour prevent the vegetables from coming the moisture.
In a bowl, put the ground pork, sea salt and black pepper. Knead them until well-combined.
Add the soy sauce, sake and sesame oil to the ground pork, and mix them well.
Add the ginger, firm tofu, and onion and shiitake mushroom to the ground pork, and mix them until smooth.
Separate the fillings into 24 pieces in advance. About 15g per a sheet to make the 24 shumai. A plenty of fillings are delicious.
Wrap the fillings with shumai sheets. At first, hold the shumai sheet with your hand, and place the filling in the middle.
Wrap it with the sheet not to separate the filling during steaming. Don't grip it strongly, but stick them together.
Make a good shape of shumai. Hold the edge of shumai sheet if you like. The appearance is compact.
Make all the tofu dumpling, and steam them in 2 parts.
Place the bok choy leaves on the frying pan, then pour 100g water under it. Heat it over medium heat.
When the water comes to a boil, spread a parchment paper on it. Then put half of the dumplings.
Put the lid with slightly opened. When it brings to a boil again, reduce the heat to low, and steam them. After 5 minutes, open the lid, and remove the excess drop of liquid from the lid. Cook them for 10 Minutes in total. It prevents the shumai from being watery.
Open the lid, and if the gravy is transparent, it's done.
Repeat step 18-21. Dish up with the bok choy.
Ingredients
Directions
Prepare all the ingredients.
Prepare the plate with a steel colander. Wrap the tofu with 2 to 3 sheets of paper towels, and put it on the colander.
Put a weight on it by using three times of tofu. Use water of 3 times of tofu. Let it sit for 1 hour to drain the water of it.
Grate the ginger.
Separate the bok choy leaves.
Roughly chop the onion and shiitake mushroom. Don't chop finely to keep the texture of them.
Put a little oil to a pan, and add the onion and the shiitake mushroom. Season them with 1 pinch of sea salt and some black pepper (not included in recipe), and sauté until the onion is translucent.
When they are well-combined, it's ok. Coating with rice flour prevent the vegetables from coming the moisture.
In a bowl, put the ground pork, sea salt and black pepper. Knead them until well-combined.
Add the soy sauce, sake and sesame oil to the ground pork, and mix them well.
Add the ginger, firm tofu, and onion and shiitake mushroom to the ground pork, and mix them until smooth.
Separate the fillings into 24 pieces in advance. About 15g per a sheet to make the 24 shumai. A plenty of fillings are delicious.
Wrap the fillings with shumai sheets. At first, hold the shumai sheet with your hand, and place the filling in the middle.
Wrap it with the sheet not to separate the filling during steaming. Don't grip it strongly, but stick them together.
Make a good shape of shumai. Hold the edge of shumai sheet if you like. The appearance is compact.
Make all the tofu dumpling, and steam them in 2 parts.
Place the bok choy leaves on the frying pan, then pour 100g water under it. Heat it over medium heat.
When the water comes to a boil, spread a parchment paper on it. Then put half of the dumplings.
Put the lid with slightly opened. When it brings to a boil again, reduce the heat to low, and steam them. After 5 minutes, open the lid, and remove the excess drop of liquid from the lid. Cook them for 10 Minutes in total. It prevents the shumai from being watery.
Open the lid, and if the gravy is transparent, it's done.
Repeat step 18-21. Dish up with the bok choy.
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