


Sticky Rice Meatball Dim Sums | もち米シュウマイ
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- Yield
- 10
- 10
- Difficulty Level Easy | 簡単
Ingredients
- 1 cup Sticky Rice |もち米 1カップ
- Tofu (1/2) (To drain water from the tofu – wrap it with paper towel and heat it in the microwave oven. Water will start to ooze out from the tofu. Replace the paper towel and place a light weight on top of the tofu for about 1 hours before use)|木綿豆腐 1/2丁(水を切る)
- 1 tbsp Potato Starch|片栗粉 大匙1
- 300g Chicken Mince Meat|鶏ひき肉 300g
- 10cm Green Onions (Chopped)|長ネギ 10cm(みじん切り)
- 1 tbsp Ginger (Chopped)|生姜 大匙1(みじん切り)
Instructions
- Soak half the sticky rice in plain water overnight. Soak the remainder of sticky rice in 150cc water + 75cc red wine overnight.|もち米は半量を水に浸し、冷蔵庫で一晩置く。残りは150cc水 + 75cc赤ワインにいれて一晩おく。
- Combine the chicken mincemeat, salt (1/3 tsp), sesame oil (1 + 1/3 tsp), potato starch (1 tbsp), green onions, ginger together with well-drained tofu. |鶏ひき肉、塩 (小匙1/3)、ごま油(小匙1+1/3)、片栗粉、水切り木綿豆腐、長ネギ、生姜を混ぜ合わせ具を作っておく。
- Divide (2) into 10 round pieces. Drain the sticky rice (1) and cover the 10 round pieces of meatballs with sticky rice.|具材を10個の丸め、もち米を5個ずつ、紅白の団子にしていく。
- Steam the dim sum for 15 minutes under high heat. |蒸し器で15分ほど蒸します。
- Course : Dinner | 夕食, Lunch|昼食
- Recipe Type : Dim Sum | 飲茶
- Ingredient : Chicken | チキン, Tofu | 豆腐, Vegetable | 野菜
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