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.
![shumai-step-1](https://ayana-gohan.com/wp-content/uploads/shumai-step-1-510x286.jpg)
Prepare all the ingredients.
![goya-chanpuru-step-1](https://ayana-gohan.com/wp-content/uploads/goya-chanpuru-step-1-510x286.jpg)
Prepare the plate with a steel colander. Wrap the tofu with 2 to 3 sheets of paper towels, and put it on the colander.
![](https://ayana-gohan.com/wp-content/uploads/goya-chanpuru-step-2-510x286.jpg)
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.
![shumai-step-2](https://ayana-gohan.com/wp-content/uploads/shumai-step-2-510x286.jpg)
Grate the ginger.
![shumai-step-3](https://ayana-gohan.com/wp-content/uploads/shumai-step-3-510x286.jpg)
Separate the bok choy leaves.
![shumai-step-4](https://ayana-gohan.com/wp-content/uploads/shumai-step-4-510x286.jpg)
Roughly chop the onion and shiitake mushroom. Don't chop finely to keep the texture of them.
![shumai-step-5](https://ayana-gohan.com/wp-content/uploads/shumai-step-5-510x286.jpg)
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.
![shumai-step-7](https://ayana-gohan.com/wp-content/uploads/shumai-step-7-510x286.jpg)
When they are well-combined, it's ok. Coating with rice flour prevent the vegetables from coming the moisture.
![shumai-step-8](https://ayana-gohan.com/wp-content/uploads/shumai-step-8-510x286.jpg)
In a bowl, put the ground pork, sea salt and black pepper. Knead them until well-combined.
![shumai-step-9](https://ayana-gohan.com/wp-content/uploads/shumai-step-9-510x286.jpg)
Add the soy sauce, sake and sesame oil to the ground pork, and mix them well.
![shumai-step-10](https://ayana-gohan.com/wp-content/uploads/shumai-step-10-510x286.jpg)
Add the ginger, firm tofu, and onion and shiitake mushroom to the ground pork, and mix them until smooth.
![shumai-step-11](https://ayana-gohan.com/wp-content/uploads/shumai-step-11-510x286.jpg)
Separate the fillings into 24 pieces in advance. About 15g per a sheet to make the 24 shumai. A plenty of fillings are delicious.
![shumai-step-12](https://ayana-gohan.com/wp-content/uploads/shumai-step-12-510x286.jpg)
Wrap the fillings with shumai sheets. At first, hold the shumai sheet with your hand, and place the filling in the middle.
![shumai-step-13](https://ayana-gohan.com/wp-content/uploads/shumai-step-13-510x286.jpg)
Wrap it with the sheet not to separate the filling during steaming. Don't grip it strongly, but stick them together.
![shumai-step-14](https://ayana-gohan.com/wp-content/uploads/shumai-step-14-510x286.jpg)
Make a good shape of shumai. Hold the edge of shumai sheet if you like. The appearance is compact.
![shumai-step-15](https://ayana-gohan.com/wp-content/uploads/shumai-step-15-510x286.jpg)
Make all the tofu dumpling, and steam them in 2 parts.
![shumai-step-16](https://ayana-gohan.com/wp-content/uploads/shumai-step-16-510x286.jpg)
Place the bok choy leaves on the frying pan, then pour 100g water under it. Heat it over medium heat.
![shumai-step-17](https://ayana-gohan.com/wp-content/uploads/shumai-step-17-510x286.jpg)
When the water comes to a boil, spread a parchment paper on it. Then put half of the dumplings.
![shumai-step-18](https://ayana-gohan.com/wp-content/uploads/shumai-step-18-510x286.jpg)
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.
![shumai-step-19](https://ayana-gohan.com/wp-content/uploads/shumai-step-19-510x286.jpg)
Open the lid, and if the gravy is transparent, it's done.
![shumai](https://ayana-gohan.com/wp-content/uploads/shumai-510x286.jpg)
Repeat step 18-21. Dish up with the bok choy.
Ingredients
Directions
![shumai-step-1](https://ayana-gohan.com/wp-content/uploads/shumai-step-1-510x286.jpg)
Prepare all the ingredients.
![goya-chanpuru-step-1](https://ayana-gohan.com/wp-content/uploads/goya-chanpuru-step-1-510x286.jpg)
Prepare the plate with a steel colander. Wrap the tofu with 2 to 3 sheets of paper towels, and put it on the colander.
![](https://ayana-gohan.com/wp-content/uploads/goya-chanpuru-step-2-510x286.jpg)
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.
![shumai-step-2](https://ayana-gohan.com/wp-content/uploads/shumai-step-2-510x286.jpg)
Grate the ginger.
![shumai-step-3](https://ayana-gohan.com/wp-content/uploads/shumai-step-3-510x286.jpg)
Separate the bok choy leaves.
![shumai-step-4](https://ayana-gohan.com/wp-content/uploads/shumai-step-4-510x286.jpg)
Roughly chop the onion and shiitake mushroom. Don't chop finely to keep the texture of them.
![shumai-step-5](https://ayana-gohan.com/wp-content/uploads/shumai-step-5-510x286.jpg)
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.
![shumai-step-7](https://ayana-gohan.com/wp-content/uploads/shumai-step-7-510x286.jpg)
When they are well-combined, it's ok. Coating with rice flour prevent the vegetables from coming the moisture.
![shumai-step-8](https://ayana-gohan.com/wp-content/uploads/shumai-step-8-510x286.jpg)
In a bowl, put the ground pork, sea salt and black pepper. Knead them until well-combined.
![shumai-step-9](https://ayana-gohan.com/wp-content/uploads/shumai-step-9-510x286.jpg)
Add the soy sauce, sake and sesame oil to the ground pork, and mix them well.
![shumai-step-10](https://ayana-gohan.com/wp-content/uploads/shumai-step-10-510x286.jpg)
Add the ginger, firm tofu, and onion and shiitake mushroom to the ground pork, and mix them until smooth.
![shumai-step-11](https://ayana-gohan.com/wp-content/uploads/shumai-step-11-510x286.jpg)
Separate the fillings into 24 pieces in advance. About 15g per a sheet to make the 24 shumai. A plenty of fillings are delicious.
![shumai-step-12](https://ayana-gohan.com/wp-content/uploads/shumai-step-12-510x286.jpg)
Wrap the fillings with shumai sheets. At first, hold the shumai sheet with your hand, and place the filling in the middle.
![shumai-step-13](https://ayana-gohan.com/wp-content/uploads/shumai-step-13-510x286.jpg)
Wrap it with the sheet not to separate the filling during steaming. Don't grip it strongly, but stick them together.
![shumai-step-14](https://ayana-gohan.com/wp-content/uploads/shumai-step-14-510x286.jpg)
Make a good shape of shumai. Hold the edge of shumai sheet if you like. The appearance is compact.
![shumai-step-15](https://ayana-gohan.com/wp-content/uploads/shumai-step-15-510x286.jpg)
Make all the tofu dumpling, and steam them in 2 parts.
![shumai-step-16](https://ayana-gohan.com/wp-content/uploads/shumai-step-16-510x286.jpg)
Place the bok choy leaves on the frying pan, then pour 100g water under it. Heat it over medium heat.
![shumai-step-17](https://ayana-gohan.com/wp-content/uploads/shumai-step-17-510x286.jpg)
When the water comes to a boil, spread a parchment paper on it. Then put half of the dumplings.
![shumai-step-18](https://ayana-gohan.com/wp-content/uploads/shumai-step-18-510x286.jpg)
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.
![shumai-step-19](https://ayana-gohan.com/wp-content/uploads/shumai-step-19-510x286.jpg)
Open the lid, and if the gravy is transparent, it's done.
![shumai](https://ayana-gohan.com/wp-content/uploads/shumai-510x286.jpg)
Repeat step 18-21. Dish up with the bok choy.
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