Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Seafood Tofu Shumai Steamed Dumpling It is one of my favorites recipe This time, I will make it a little bit unique. This is gonna smell and look deliciou

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The Ingredients need to make Seafood Tofu Shumai Steamed Dumplings:

1. You need of Hanpen fish cake
2. Prepare of Tofu semi-firm
3. Prepare of Water chestnut
4. Prepare of Onion
5. It’s of Boiled squid
6. Prepare of Shumai / Gyoza dumpling sheets phyllo dough
7. It’s of Japanese sake rice wine
8. It’s of Sesame oil
9. It’s of Potato starch
10. You need of Chinese soup base powder

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Step to make Seafood Tofu Shumai Steamed Dumplings:

1. (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.
2. If youre close to Jungle Jims in Cincinnati, OH, youll find Tofu in the Japanese refrigerated section and Hanpen fish cake in the Japanese freezer section.
3. 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!
4. Add tofu to it, break it, and mix well with hanpen fish cake
5. Add potato starch and knead well.
6. Add Japanese sake.
7. Add sesame oil.
8. Add Chinese soup stock powder.
9. Mix them well.
10. Mince water chesnut.
11. Peel and mince onion.
12. Mince boiled squid.
13. Put those in the sieve for a while to remove water or use a kitchen towel.
14. Put the minced water chestnut, onion, and boiled squid into the hanpen fish cake tofu mixture and mix well.
15. 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.
16. Take some mixture with a spoon and make a small ball, just like a ping pong ball.
17. Slice shumai / gyoza sheet
18. Roll the dumpling ball on it to put slices all over it.
19. 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.
20. Pour some water in the steamer, set the base plate, put a cooking sheet on it, and then place the dumpling
21. Cover the top with a wrap and then place the steamers lid to enclose the steam inside the container.
22. Heat at 600W for 8 min and done!
23. Shumai itself is well seasoned and tasty. It also goes good with mayonnaise or soy sauce vinegar mixture to dip.

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