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Pumpkin moon dumplings｜Registered dietitian: Ayako Sekiguchi's wellness kitchen's recipe transcription

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

Number of Subscribers: 60.0万人
Number of View: 9,299.5万回
Number of Videos: 449本

Ingredients

Pumpkin : Net 100g
白玉粉 : 70g
(A)醤油 : 大さじ1と1/2
(A)甜菜糖 : 大さじ3
(A)片栗粉 : 小さじ2
(A)水 : 1/2カップ

Time required

30minutes

Procedure

1) prepare the pumpkin 01:17
Remove pumpkin seeds and skin.
Cut into bite-sized pieces.
Place in a heat-resistant container and cover with plastic wrap.
Heat at 600W for 2 minutes.
Crush with a rolling pin.
Heat further at 600W for 1 minute.
2) mix 02:30
Add shiratama flour to 1.
Add water (not listed) and mix with a rolling pin.
Switch to a rubber spatula and mix.
Mix by hand until there are no lumps.
Summarize.
3) mold 04:15
Combine 2 into bite-sized pieces.
4) 茹でる 05:46
鍋に湯(分量外)を沸かす。
3を入れて茹でる。
浮いたら弱火にして1分茹でる。
冷水(分量外)に取り出す。
5) みたらし餡を作る 06:11
鍋に(A)を入れて混ぜる。
火にかけて、とろみがつくまで混ぜる。
6) 盛り付ける 07:07
お皿に4を乗せる。
5をかけて完成。

Point

・You can substitute sugars that you use at home for beet sugar.
・In addition to heating the pumpkin in the microwave, you can boil or steam it.
・In step 2, add a small amount of water (not listed) to adjust.
・In step 2, if you add too much water (not listed), add shiratama flour.
・Adjust the amount of soy sauce to your liking.
・You can arrange it by sprinkling it with soybean flour, putting it in a soup or a pot.
・Chill in the freezer, and when the surface hardens, put it in a storage bag and store it in the freezer.
・When eating, put in water and defrost naturally.