Black Sesame and Peanut Gnocchi

Name: Black Sesame and Peanut Gnocchi
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; 80g Black sesame peanut filling; 125g warm water

by 1 coarse tea and light rice 1

5.0 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Eating Lantern Festival during the Lantern Festival, "bao" dumplings in the south and "rolling" Lantern Festival in the north, means a family reunion in the new year, sweet and sweet. This is also a very traditional folk custom in our country.
My family and I love this glutinous rice dumpling. Black sesame and peanuts are not only high in nutritional value, but also rich in fragrance. The mouth is soft, sweet and delicious. Every time I make more of this stuffing and put it in the refrigerator. I can wrap it whenever I want to eat it. It's very convenient. "

Ingredients

Black Sesame and Peanut Gnocchi

1. Ingredients: glutinous rice flour (preferably water mill flour) and filling, black sesame peanut filling method:

2. Put the glutinous rice flour into a dough with warm water and seal it for 20 minutes

3. Divide the dough into suitable size agents

4. Pinch into a small bowl

5. Put the filling

6. Roll into a circle, the raw glutinous rice balls are completed

7. Put a layer of gauze on the plate, and then put the wrapped glutinous rice balls on top so that they won’t stick to the bottom at all when you take them.

8. Pour a lot of water into the pot. After the water is boiled, put in the dumplings. After the dumplings are placed in the pot, it is best to shake the pot slightly to make each dumpling move, so as to avoid sticking to the pot. Cover the lid and cook on medium heat.

9. When the glutinous rice balls have surfaced, cook for 1-2 minutes on medium and low heat to turn off the heat

10. Serve it and enjoy it, it's soft, sweet and delicious! ! !

Tips:
1. When making noodles, add water several times, depending on the amount of water absorbed by the rice noodles.
2. The dough should not be mixed too dry or too soft. Too dry dough is easy to split when it is wrapped, and too soft dough will not form.
3. When it is wrapped, the moisture in the dough is easy to evaporate and it will become relatively dry. If so, you can dip a little water on the dough and knead it until the hardness is right.