Tofu and Ground Chicken Shumai Dumplings

• 200 grams Firm tofu
• 200 grams Ground chicken (breast)
• 15 to 20 Wonton wrappers
• 5 cm Green onion (finely chopped)
• 1 tsp Ginger (juice)
• 2 tsp Sake
• 1 tsp Soy sauce
• 1 tbsp Oyster sauce
• 2 tbsp Katakuriko
• 1 dash Salt
• 4 leaves Chinese cabbage
• 60 to 80 ml Water
• 1 Edamame (as garnish)

1. Drain the tofu very well.
2. Put the ground chicken, drained tofu, and the ingredients in a bowl and mix together well.
3. Form into 4 to 5 cm diameter balls.
4. Cut the wonton wrappers in half and shredd thinly.
5. Stick the shredded wrappers on the balls from Step 3 to cover.
6. Optionally top with an edamame.
7. See Hints.
8. Line a frying pan with Chinese cabbage leaves, and place on the formed shumai dumplings so that they aren't touching each other.
9. Pour in water along the sides of the pan.
10. Cover with a lid, and steam for about 10 minutes over medium-low heat.
11. Add more water during that time if all of it boils off.
12. Transfer the dumplings with the cabbage leaves and all to serving plates.
13. Serve with small dishes of Japanese mustard, soy sauce and ponzu sauce.
14. You can line the frying pan with shredded lettuce or cabbage instead!
15. If you don't have leafy vegetables, use parchment paper instead.

tofu, ground chicken, wonton, green onion, ginger, sake, soy sauce, oyster sauce, katakuriko, salt, cabbage, water, edamame

Taken from cookpad.com/us/recipes/147227-tofu-and-ground-chicken-shumai-dumplings (may not work)