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.
Story Behind this Recipe
Thank you for taking a look at my recipe. I love juicy pork shumai dumplings as well as sweet shrimp shumai dumplings, but in the pursuit of making something that was as healthy as possible, I wanted to make tofu shumai dumplings too. These are low in calories, have no added oil and are good for you.
It's important to drain the tofu well to start. I made them bigger than the usual shumai dumplings. I used wonton wrappers this time, but if you use shumai wrappers instead, you will need to 25 to 30. These are "hana-shumai" (flower shaped shumai - the shredded wrappers look like petals) so they're easy to form.