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

Since and after my gallbladder removal surgery (last November 2015), my ability to digest oil has drastically decreased. It may sound good for dietary purposes and to stay slim but at times limits my creativity to cook, especially the cooking process at times is important to obtain the best taste and results.
So….although ‘steaming’ has had been my one of my favorite cooking methods this is another dim sum which is quick easy and tasty on a dinner table for an appetizer. I have used chicken mince meat but if you prefer the more oily meat, go for the pork. Although I love pork, pork is yet quite tricky on my body at the moment so I have used chicken meat instead of pork. (by the way…most dim sums use pork meat)
Sticky Rice Meatball Dim Sums | もち米シュウマイ

  • 1 cup Sticky Rice
  • 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)
  • 1 tbsp Potato Starch
  • 300g Chicken Mince Meat
  • 10cm Green Onions (Chopped)
  • 1 tbsp Ginger (Chopped)


  1. Soak half the sticky rice in plain water overnight. Soak the remainder of sticky rice in 150cc water + 75cc red wine overnight.
  2. Combine the chicken mince meat, salt (1/3 tsp), sesame oil (1 + 1/3 tsp), potato starch (1 tbsp), green onions, ginger together with well drained tofu.
  3. Divide (2) into 10 round pieces.
  4. Drain the stick rice (1) and cover the 10 round pieces of meat balls with sticky rice.
  5. Steam the dim sum for 15 minutes under high heat.

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

  • もち米‥‥‥‥‥‥‥‥‥1カップ
  • 木綿豆腐‥‥‥‥‥‥‥‥1/2丁(水を切る)
  • 片栗粉‥‥‥‥‥‥‥‥‥大匙1
  • 鶏ひき肉‥‥‥‥‥‥‥‥300g
  • 長ネギ‥‥‥‥‥‥‥‥‥10cm(みじん切り)
  • 生姜‥‥‥‥‥‥‥‥‥‥大匙1(みじん切り)


  1. 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。
  2. 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。
  3. 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。
  4. 蒸し器で15分ほど蒸します。


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