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Chimaki (Dumpling Chimaki) | Recipe transcription by coris cooking

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coris cooking

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Ingredients

(A) Joshinko : 180g
(A) Potato starch : 10g
(A) Sugar : 50g
boiling water : 190g

Time required

60minutes

Procedure

1) 団子をこねる 00:31
Add (A) to a bowl and mix.
Add boiling water and mix with a spatula.
When it becomes crumbly, knead it by hand.
Knead until it comes together smoothly and has the consistency of an earlobe.
2) 加熱する 01:57
ラップをして500Wの電子レンジで4分30秒加熱する。
加熱し終わったら電子レンジから取り出して、ヘラで押すように30秒～1分こねる。
3) form dumplings 02:30
2をまな板の上に乗せ、棒状に伸ばして7等分に切る。
それぞれをまな板の上で転がして細長い円錐型にする。
すべて成形したらラップを被せて置いておく。
4) wrap 04:00
Arrange two bamboo leaves so that they overlap halfway, with the stems facing you.
Place it in the middle with the thin end of number 3 facing you.
Wrap both ends of the bamboo leaf over 3 and place another bamboo leaf on top.
Pinch the tips of the bamboo leaves and tie them with rushes, then fold the tips of the leaves and tie them up toward the stems of the bamboo leaves.
Once you have tied it up to the end of number 3, wrap rush grass around the stem and tie it, then cut off the excess grass.
Wrap the remaining 3 pieces in bamboo leaves in the same way.
5) 蒸す 05:53
蒸し器に4を入れて強火にかけ、蒸し器の水が沸騰したら弱火にしてフタをし、12分蒸して完成。

Point

・Bamboo leaves and rushes are available at confectionery supplies stores.
・Wash the bamboo leaves in advance and soak the rushes in water for about 10 minutes.
・When tying the grass with rushes, it is best to tie it tightly so that it does not come undone.
・Be careful not to steam too much as the shape of the dumplings will change.
・If it gets cold, you can warm it up in the microwave for about 20 seconds.