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Chinese rice dumplings | Transcription of Katchanneru's recipe

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kattyanneru

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Ingredients

Sticky rice : 2 go
Ribs (block) : 100g
Peeled shrimp : 50g
Carrots : 30g
Bamboo shoots (boiled in water) : 60g
Dried shiitake mushrooms : 3 pieces
Green soybeans : 30g
Sesame oil : 3 tsp (2 tsp for stir fry, 1 tsp for glutinous rice)
Salt and pepper : a little
Quail eggs (boiled in water) : as you like
Reconstituted dried shiitake mushrooms (Put dried shiitake mushrooms back in 200 ml of water) : 200ml
soy sauce : 2 tablespoons
Cooking sake : 3 tbsp
Oyster sauce : 1/2 tbsp
water : About 100 ml

Time required

90minutes

Procedure

1) Prepare glutinous rice 00:40
After soaking the glutinous rice for 1 hour, let it drain for 30 minutes.
2) Prepare the ingredients 00:50
Cut the pork belly into 5mm to 1cm squares, and if there is back cotton on the peeled shrimp, treat the back cotton.
Peel the carrots and cut into 5mm squares.
Cut bamboo shoots into 5mm squares.
After returning the dried shiitake mushrooms, squeeze the water and cut into 5mm squares.
Remove the edamame.
3) Make broth 01:36
Add soy sauce, sake, and oyster sauce to the reconstituted juice of dried shiitake mushrooms, and add the reconstituted juice and seasonings to make about 250 ml. Add 100 ml of water to make 350 ml of broth.
4) Fry the ingredients 02:00
Put 2 teaspoons of sesame oil in a frying pan and warm, then add pork belly and fry over medium heat.
When the color of the pork changes, add ingredients other than edamame, fry, and season with salt and pepper.
5) Add glutinous rice and fry 02:35
After frying the ingredients, sprinkle drained glutinous rice and 1 teaspoon of sesame oil, mix the whole and sprinkle the oil on the glutinous rice.
When the oil is completely sprinkled, add the broth made in 3.
When it comes to a boil, reduce the heat to medium heat and heat until the whole juice is gone.
6) Take the rough heat and let it cool 03:14
When the whole juice is gone, turn off the heat, add the edamame and mix.
After mixing, take it out to a plate or vat and let it cool until the heat is removed.
7) Prepare the paper to wrap the rice dumplings 03:45
While cooling, cut the parchment paper to a size of 30 cm x 40 cm.
Fold it in three and cut it into 10 cm widths.
Fold one of the long sides 1 cm.
8) Fold the paper and put the ingredients 04:15
Fold it into a triangle along the 1 cm crease. Fold it into a triangle twice.
Put the cooled ingredients in the tubular shape. At this time, add quail eggs as you like.
After adding the ingredients, fold it into a triangle twice.
Make the last remaining part into a triangle and insert it inside.
9) Steam chimaki 05:07
Spread a cooking sheet that is one size larger than the frying pan on the frying pan, and put the wrapped rice dumplings on it.
Put 200 ml of boiling water (not included in the amount) between the frying pan and the parchment paper.
Cover and steam on medium heat for 20 minutes, then pour on a plate while being careful of burns.

Point

・ Materials are for 15 to 16 pieces.
・ When heating after adding the broth until the juice disappears, heat it with occasional mixing so as not to burn it.
-Since a cooking sheet is used instead of the bamboo skin wrapped around the rice dumplings, it can be easily made with a frying pan.
・ If water drops fall from the lid of the frying pan during steaming, wipe it and steam it with the lid covered.
・ Since peeled shrimp is used instead of dried shrimp, you can enjoy a crispy texture.
・ Make something with and without quail eggs, and set the quail eggs to "around" so that you can enjoy eating with your children.
・ If you refrigerate or freeze the remaining portion and heat it in the microwave, you can eat it as delicious as steamed.