Tuesday, December 11, 2012

Donabe-steamed Tofu & Pork Shumai on Shiitake Mushrooms

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Welcome to the donabe dumpling house.
Here's another donabe-steamed dumpling recipe.
It's actually a variation of my previous pork shumai.  You can simply substitute half of the pork with well-drained medium-firm tofu in the recipe. The dumpling becomes so fluffy and nice.


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Then, get shiitake mushroom caps ready. You can dust the inside of each shiitake with potato starch and fill with the pork-tofu mixture.


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Steam in donabe steamer, "Mushi Nabe", for 8-10 minutes, then they are ready. I topped them with the fried garlic sauce, and they were so nice. 

Happy donabe life.