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We hope you got insight from reading it, now let’s go back to seafood & tofu shumai steamed dumplings recipe. To cook seafood & tofu shumai steamed dumplings you only need 10 ingredients and 23 steps. Here is how you do that.
The ingredients needed to cook Seafood & Tofu Shumai Steamed Dumplings:
- Use 800 g (28.21 oz) Hanpen fish cake
- Provide 300 g (10.58 oz) Tofu *semi-firm
- You need 400 g (14.10 oz) Water chestnut
- Take 200 g (7.05 oz) Onion
- Take 200 g (7.05 oz) Boiled squid
- Take 5 packs Shumai / Gyoza dumpling sheets *phyllo dough
- Prepare 4 tbsp Japanese sake *rice wine
- Get 2 tbsp Sesame oil
- Get 2 tbsp Potato starch
- Get 1.5 tbsp Chinese soup base powder
Instructions to make Seafood & Tofu Shumai Steamed Dumplings:
- (In advance) Wrap tofu with kitchen paper towels and leave it for a while to remove moisture as much as you can. Hanpen fish cakes at room temperature if they were frozen.
- If you're close to Jungle Jim's in Cincinnati, OH, you'll find Tofu in the Japanese refrigerated section and Hanpen fish cake in the Japanese freezer section.
- Put hanpen fish cakes in a bowl, break, squeeze, and mash them as much as you can. This is the feel good step to stress relief!
- Add tofu to it, break it, and mix well with hanpen fish cakes.
- Add potato starch and knead well.
- Add Japanese sake.
- Add sesame oil.
- Add Chinese soup stock powder.
- Mix them well.
- Mince water chesnut.
- Peel and mince onion.
- Mince boiled squid.
- Put those in the sieve for a while to remove water or use a kitchen towel.
- Put the minced water chestnut, onion, and boiled squid into the hanpen fish cake & tofu mixture and mix well.
- To make a richer taste, keep the mixture in the refrigerator for few hours to let the seasoning soak into the mixture. *If you want to cook right away, make sure the soup powder is melted in the mixture.
- Take some mixture with a spoon and make a small ball, just like a ping pong ball.
- Slice shumai / gyoza sheets.
- Roll the dumpling ball on it to put slices all over it.
- Shumai sheets are very thin and easy to dry and become hard. I do recommend making all dumpling balls at one time and then cover with thinly sliced shumai sheets quickly.
- Pour some water in the steamer, set the base plate, put a cooking sheet on it, and then place the dumplings.
- Cover the top with a wrap and then place the steamer's lid to enclose the steam inside the container.
- Heat at 600W for 8 mins. and done!
- Shumai itself is well seasoned and tasty. It also goes good with mayonnaise or soy sauce & vinegar mixture to dip.
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