Enjoy this healthy, wrapper-less Chinese shumai recipe using fried tofu pouches. Combining ground pork and tofu creates a moist, tender, and satisfyingly high-protein dish. Easily made in a frying pan, these exquisite shumai are also perfect for bento boxes.
Ingredients
Main Ingredients (2 servings)
- Fried Tofu Pouches 4 pcs
- Wood Ear Mushrooms 4g
- Imitation Crab Sticks 4 pcs
- Green Onion 10cm
- Ground Pork 100g
- Tofu 100g
- Potato Starch 1 tbsp
Seasonings
- Chicken Consommé Granules 1 tsp
- Salt (to taste)
- Pepper (to taste)
Steps
- Rehydrate 4g of Wood Ear Mushrooms by soaking in lukewarm water or regular water.
- Make a slit in the center of 4 Fried Tofu Pouches and open them up.
- Pour hot water over the opened tofu pouches to remove excess oil, then rinse with cold water and squeeze out any excess moisture thoroughly. This is the key step! Blanching the tofu pouches makes them easier to wrap and gives them a beautiful finish, like shumai wrappers.
- Chop 4 Imitation Crab Sticks into 1cm pieces and shred them with the side of a knife.
- Finely mince 10cm of Green Onion.
- Squeeze out any excess water from the rehydrated wood ear mushrooms and finely chop them.
- In a plastic bag, combine 100g of Ground Pork, 100g of Tofu, 1 tbsp of Potato Starch, 1 tsp of Chicken Consommé Granules, a pinch of Salt, and a pinch of Pepper. Close the bag and knead the ingredients together.
- Add the chopped Imitation Crab Sticks, Green Onion, and Wood Ear Mushrooms to the plastic bag with the kneaded mixture. Mix well.
- Line a frying pan with parchment paper and arrange the flattened tofu pouches in a single layer.
- Cut off a corner of the plastic bag containing the filling and squeeze out about 1/8th of the mixture onto each tofu pouch.
- Fold the edges of the tofu pouches around the filling, gently shaping them into shumai. Place them on the parchment paper with some space between each one.
- Use your thumb and index finger to form a U-shape and gently roll the shumai to create a neat shape.
- Pour water into the bottom of the frying pan, under the parchment paper. Fold any excess parchment paper into the pan.
- Cover the pan with a lid, bring to a boil over high heat, then reduce to medium heat and steam for 10 minutes.
- Once cooked, transfer to a plate and serve.
- If the flavor is too light, serve with ponzu sauce or your preferred dipping sauce.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。