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1
Put plenty of cornstarch on a large cutting board.
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2
Put the shiratama flour in a heatproof container, and add water slowly.
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3
When the flour and water have been thoroughly combined, add the sugar and stir it in.
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4
Cover loosely with plastic wrap and microwave (at 600W) for 2 minutes.
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5
Take it out and mix with a wooden spatula.
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6
Microwave for another minute and mix again.
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7
When the dough becomes shiny like this, it's good.
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8
Moisten a wooden spatula, and drop the dough on top of the cornstarch bed made in step 1.
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9
Flatten it as much as possible.
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10
Dust the top of the dough with cornstarch, and flip over.
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11
Lift up the edges with your hands.
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12
It will stretch out a lot, so don't lift it too high, and spread out the dough.
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13
It's very hot at first, so be careful.
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14
Repeat step 6, and neaten the dough with your fingers as you spread it to 2 to 3 mm thick.
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15
When the dough has cooled down completely, cut it out using a small soup bowl or the equivalent.
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16
Remove the surrounding dough.
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17
If you are going to freeze the dough at this point, go to step 10.
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18
If you're going to make the dumplings right away, go to step 11.
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19
To freeze the dough, put a piece of plastic wrap between each piece of dough, wrap tightly and freeze.
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20
To wrap: Put a ball of ice cream in the middle of a piece of dough.
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21
To make a neatly shaped dumpling, use a portion of ice cream that's as rounded as possible.
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22
Pull up the edges to the opposite sides and pinch together securely.
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23
Freeze the dumplings as soon as they're wrapped, and take them out when serving.
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24
They look like this when they're cut.
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25
I tried using a mini-yukimi daifuku case.
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26
I cut out the dough for these with a 8cm diameter cup.
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27
A big success!
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28
They came out so evenly!
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29
If you have a Yukimi daifuku case (to mold the ice cream), the dumplings will turn out very nicely.
