Name: Sticky Rice Meatball Dim Sums | もち米シュウマイ
Yield: 10
Cuisine: Chinese|Taiwanese | 中華

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)

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。

Sticky Rice Meatball Dim Sums |　もち米シュウマイ

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