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.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_5885.jpg)
Then, get shiitake mushroom caps ready. You can dust the inside of each shiitake with potato starch and fill with the pork-tofu mixture.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_5895.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_5900.jpg)
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.