Black Sesame Gnocchi

Black Sesame Gnocchi

1. First make the filling, crush the cooked peanuts with a rolling pin, leaving a little graininess to taste better.

2. Put the ground peanuts in a small bowl, add the melted butter and lard, and finally add the sugar.

3. Finally, pour in the cooked sesame powder and stir evenly with a spatula. (Raw sesame seeds bought at home, put in a pot and stir fry on low heat, turn off the heat when you smell the sesame scent. After cooling the sesame seeds, pour them into the grinding cup and stir into a uniform powder, which is the cooked sesame powder)

4. To start mixing the noodles, pour boiling water into the glutinous rice flour and stir it into a flocculent shape by hand. (The amount of water can be adjusted according to the hardness of the dough felt during the specific operation)

5. Continue to mix the noodles, it will be very sticky at first, and gradually the dough will be smooth.

6. Take out the dough and place it on the kneading pad, roll it into a long strip with both hands, and then divide it into even small pieces with a scraper. (When the air is relatively dry, you need to cover the small agent with plastic wrap to prevent it from drying out and hardening)

7. Take a small dose into your hand and press to flatten it. (When pressing, it is thicker in the middle, and thinner around it is better to wrap the filling. Don't press too much on the dough)

8. Use a small spoon to take the sesame filling and put it on the dough.

9. Using the technique of buns, gather the sides of the dough sheet toward the middle, and pinch the mouth tightly.

10. Finally, put the glutinous rice balls in the palm of your hand and rub them round with both hands to form. (In order to prevent sticking, the wrapped glutinous rice balls need to be rolled with a layer of glutinous rice flour. Prepare a flat plate, wrap one and put one)

11. Boil a pot of water, add the dumplings when the water is boiled, stir a little with a spoon to prevent sticking to the pan, turn to medium-low heat and cook until the dumplings float.

12. When making glutinous rice balls, add fermented rice wine (rice wine, lees) to cook together, add a spoonful of sweet osmanthus to the pot, and enjoy it with your family on the fifteenth night~

13. Scoop one~

14. Out of my heart~

Tips:

1. Put the glutinous rice balls on the flat plate into the refrigerator to freeze and shape them, and then pack them into bags or boxes and store them in the same way as wontons and dumplings.

2. I pack small glutinous rice balls. The grams of dough and fillings are not as accurate as weighing. There are many packages. You can pack large glutinous rice balls, or if you are trying for the first time, you can halve the recipe.

3. The prepared peanut and black sesame filling is not dry or wet, and it can be wrapped well. If you like more fluidity, you can increase the amount of oil in the original formula, and then put it in the refrigerator for a while and then wrap it. The filling will not be too wet and dripping. come out.