Wrapped with Lettuce! Plump Tofu Shumai Dumplings Recipe

Name: Wrapped with Lettuce! Plump Tofu Shumai Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 leaves Lettuce; 1 Plain flour; 1 block Firm Tofu; 100 grams Ground chicken or pork; 1/6 Onion; 1 tsp Ginger; 1 tsp Sesame oil; 2 tbsp Katakuriko; 1/2 tsp Salt; 1 dash Pepper

Servings: persons

1
Thoroughly drain the moisture from the tofu (see Helpful Hints).
2
Mince the ginger and onion.
3
Thinly slice the washed lettuce and thoroughly dry the excess moisture (see Helpful Hints).
4
If possible, you can gently push on the lettuce with paper towels to soak up the water.
5
Place the lettuce in a plate or shallow tray.
6
Sprinkle with sifted flour (a very small amount!)
7
and set aside.
8
Combine the filling ingredients and form into balls.
9
Roll the balls around in the lettuce from Step 3 and squeeze tightly so that the lettuce sticks.
10
Place Step 5 into a large (about 25 cm) heat-resistant dish.
11
Place them around the edges in a circle (leave the center open) and sprinkle with any remaining lettuce.
12
Lightly cover with plastic wrap and microwave for 6 minutes at 500 W.
13
These taste great when eaten with soy sauce and ra-yu, mustard soy sauce, or with ponzu.

165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 leaves Lettuce, 1 Plain flour, 1 block Firm Tofu, 100 grams Ground chicken or pork, and more.

Yes, Wrapped with Lettuce! Plump Tofu Shumai Dumplings falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wrapped with Lettuce! Plump Tofu Shumai Dumplings

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