Black Pepper Beef Gnocchi

Name: Black Pepper Beef Gnocchi
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g beef inside; 1/2 root Green onions; 3g black pepper powder; 2g salt; 20g Soy sauce; 10g Oyster sauce

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The end of the Lantern Festival means that the year is over. Yuanxiao is eaten in the north and glutinous rice balls in the south. Although the ingredients and methods are different, the meaning is the same. So when it comes to glutinous rice balls, most of them are sweet stuffing, and black sesame stuffing and red bean paste stuffing are common.

Although the sweet stuffing is delicious, it can only be eaten as a snack, because too much glutinous rice is not easy to digest, and the black sesame stuffing is big and sweet. If you eat two more, you will be "jealous", which is often referred to as taking sour water. In addition to sweet stuffing, there are also salty stuffing in the south. This is simply "dark food" for northerners who are used to eating sweet stuffing. In fact, glutinous rice balls with salty fillings are more appetite-stimulating than sweet ones, and they are easier to digest. Because it reduces the intake of fat and sugar, the taste is closer to the daily diet.

Today’s black pepper beef glutinous rice dumplings are delicious and popular, wrapped in a calf shape, which is even more praiseworthy for the "year of the ox".

Ingredients

Black Pepper Beef Gnocchi

1. Prepare water milled glutinous rice flour and beef filling;

2. Pour 150 grams of glutinous rice flour into a bowl, and add water at room temperature gradually. The glutinous rice flour is very absorbent. If you want to form a lump without cracking, you need about 130 grams of water, and it will not fall easily after being scooped up with a spoon;

3. Take a small red jujube-sized glutinous rice ball, boil it in hot water for 1 minute, remove it when it is transparent, and mix it with the raw glutinous rice ball. Don't underestimate it. It can play a binding role. The wrapped glutinous rice ball will not crack;

4. Knead the glutinous rice ball smoothly. After kneading, it will form and not spill around. If it is deformed, it means that the water is too large and you need to add glutinous rice flour;

5. Take a glutinous rice ball the size of a ping-pong ball and knead it with purple sweet potato flour; take a longan-sized dough and knead it with bamboo charcoal powder; put aside the Mongolian plastic wrap;

6. Put half a scallion, salt, black pepper, light soy sauce, soy sauce, and oyster sauce in the beef filling;

7. Stir thoroughly in one direction without adding water;

8. Take a glutinous rice ball the size of a ping pong ball. Pinch into a shallow small bowl, scoop an appropriate amount of filling and place it on the skin;

9. Gather up around the skin, slowly close the mouth, and pinch tightly, and a green beef gnocchi with black pepper is ready;

10. Sprinkle an appropriate amount of glutinous rice flour on the plate, and place one glutinous rice ball on top of each package; at this step, the basic glutinous rice ball is completed;

11. Next, make a few calf glutinous rice balls: take a peanut-sized purple potato dough, knead it into an oval shape, and then flatten it into an oval slice; stick it on the lower half of the glutinous rice ball, which is the calf’s mouth;

12. Take a purple sweet potato dough the size of a date pit, knead it into a date pit shape, cut in half, this is the calf’s ear, wipe the bottom with water and stick it on the top of the head;

13. Take a bamboo charcoal dough the size of a jujube pit, roll it into a shuttle shape, cut in half, this is the calf's horn, wipe the bottom with water and stick it between the top of the head and the ears;

14. This is the appearance of the mouth, ears, and horns attached;

15. Take purple sweet potato and bamboo charcoal dough the size of chili seeds, knead them into small balls, apply a little water, and stick them on the nostrils and eyes;

16. Use the tip of chopsticks to gently press the inside of the nose to form the nostril;

17. Knead the black dough finely and stick it between the nostrils to form a big cracked mouth;

18. Boil a pot of water. After the water is boiled, put the glutinous rice balls on the medium heat and keep it boiling until all the glutinous rice balls bulge and float on the water.

Tips:
1. Don't put water in the beef filling, the filling is too soft to pack in or too small, you can put the meat filling in the refrigerator for a while, it will become harder and easier to wrap;
2. Keep the water in a small boiling state to prevent the calf-shaped glutinous rice balls from colliding in the water and causing the decorative parts to fall.