Black Sesame Gnocchi

Name: Black Sesame Gnocchi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 80g Pork suet; 10g Matcha powder; Some Osmanthus; 100g Black sesame; 80g Sugar; 10g Purple Sweet Potato Powder

by Food Fun Vegetable House

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

The fifteenth of the first lunar month is a year. So today I bring you a glutinous rice dumpling that is both attractive and loving.
Do you still remember the song "Think about your relatives during the festive season"? Although I have already gone to work, I still wonder how much I hope I can sit around the table with my family during the festive season, talking and laughing, making glutinous rice balls and eating glutinous rice balls.
Frankly, the taste of the new year seems to be much worse than when I was a child. There is no more firecrackers. Some are just watching the fireworks on the TV through the cold TV screen; there are no lanterns of various colors hanging high, let alone guessing. Lantern riddles, playing games, some are just gathering with three or five friends, walking through the major business circles, looking at the dazzling array of goods, but there is no expectation of the past.
My mother always tells me that no matter how time changes, there is still a tradition. On the Lantern Festival, we have to eat glutinous rice balls and pig tails (the custom in our hometown). And the stuffing for the Lantern Festival every year is made by my mother. Every time at this time, our house is like a ceremony, not sloppy at all. Buy ingredients, prepare glutinous rice flour, fried oil residue, mix stuffing, and make glutinous rice balls, and proceed in an orderly manner. That scene is not inferior to the national chef.
While the flavor of the new year has not dissipated, I quickly made a bowl of black sesame glutinous rice balls as I remembered. Taking advantage of this bowl of heat, grab the tail of 2017. "

Ingredients

Black Sesame Gnocchi

1. Heat up the pot, pour the black sesame seeds into a low heat and stir fry until it is fragrant. After cooling, use a food processor to grind into powder for later use.

2. Heat the pan, cut the pork suet oil into small pieces and put it in the pan and stir-fry until the color turns yellow and the oil basically seeps out and becomes oily residue. Remove and let cool for later use.

3. Mix the fried oil residue, the prepared black sesame powder, and white sugar evenly to form fillings until the oil residue, white sugar, and black sesame powder are evenly mixed, and then knead into small balls for later use.

4. To start mixing the noodles, put the matcha powder and purple sweet potato powder in warm water to mix evenly, then pour the glutinous rice flour and stir evenly

5. Knead the smooth dough and let it rest for 30 minutes

6. Take an appropriate amount of dough and knead it evenly in your hands, knead it into a small bowl, then put the prepared filling into the dough, slowly close the mouth, and knead it with both hands until the surface is smooth.

7. Put the kneaded glutinous rice balls into a dish with dried glutinous rice powder (so as not to stick to the dish).

8. Pour an appropriate amount of water into the pot and boil, put the glutinous rice balls into the pot one by one. After the glutinous rice balls are fully floated, cook for another 2 minutes to get out of the pot. Sprinkle your own pickled sweet-scented osmanthus when you eat, the taste is even more delicious.

Tips:
1. If you don’t like pork, you can replace it with butter
2. The kneaded dough is best placed on top of dry powder to avoid sticking
3. Mixing noodles is a key step in making glutinous rice balls. It determines whether the glutinous rice balls taste soft or hard or not. It is recommended to act accordingly and increase or decrease the water volume