Japanese Tofu Shumai (Japanese style tofu dumplings, 豆腐の和風焼売)

Shumai is originally Chinese cuisine. I arranged it in Japanese style.
Taste of tofu and tuna make a subtle flavour.


  • Tofu: 150 g
  • Onion: 1/2 (approximately 80 g)
  • Starch: 2 tbsp
  • Canned tuna: 1
  • Wonton skin: 15 ~ 20
  • Dashi powder: 1 tsp
  • Miso: 1/2 tsp
  • Starch: 2 ~ 3 tbsp
  • Edamame (for topping): 12 ~ 15 beans
  • Edamame (for filling): 30 g (including pods)


  1. Drain the excess water from tofu.
    • [TIPS: How to drain water from tofu]
      1. Place the tofu on a layer of paper towels
      2. Place a weight on the tofu.
  2. Drain the excess oil from canned tuna.
  3. Finely chop an onion and dust with starch.
  4. Remove edamame beans from pods and chop the beans into small pieces.
  5. Add tofu, chipped beans, miso, dashi powder and starch in the bowl. Mix them well.
  6. Place the filling on the wonton skin. Rotate the shumai and squeeze it at the waist. Press down the meat with a metal spoon to level it. Flatten the bottom of the shumai so that it can sit steadily on a frying pan. Decorate a green bean on the top of shumai.
  7. Heat a frying pan over medium heat. Place the shumai until its bottom becomes golden brown.
  8. Add 3 tbsp of water and steam for about 5 minutes with covering a lid.
  9. Turn the heat to low and keep heating without the lid until the liquid evaporates. Now your Japanese style shumai is ready. Itadakimasu!




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