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