1 lb ground pork
6 oz peeled and deveined shrimp, finely diced
1 package (10 pockets) Aburage tofu
3 dried shiitake mushrooms, soaked in warm water for 10 mins and finely diced
1/2 cup plain bread crumbs
1/4 cup sliced green onion
1/4 cup diced water chestnuts
1 Tb oyster sauce
1 Tb rice wine or dry sherry
1/4 teaspoon powdered ginger, or 1 teaspoon finely minced ginger
1 teaspoon sesame oil
Combine all ingredients except aburage in a large bowl, incorporate ingredients well. Adjust the amount of bread crumbs to ensure that the pork is not too sticky.
Stuff 10 pieces of aburage evenly with about 1-1/2 to 2 Tablespoons of meat filling. Lightly spray basket steamer with spray oil to prevent sticking. Fold seams over and place seam side down in basket steamer over a pot with enough water. Bring water to a boil, bring temperature to a simmer.
Cook for 10-15 mins.
I originally added 1/2 teaspoon and 1/2 teaspoon mirin to the meat mixture; the aburage shell is already sweet, which made my first batch a little too sweet.
I found another variation that looked delicious, and can't wait to try next time:
Pupu - Aburage Stuffed with Pork