Black Sesame Walnut Mulberry Gnocchi

Name: Black Sesame Walnut Mulberry Gnocchi
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice flour; Some Black sesame walnut mulberry filling; Some warm water

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Lantern Festival ~ Eat the Lantern Festival to reunite! On this day of the year, my family still eats Yuanxiao according to the traditional custom (Nanjing people are used to calling it Yuanxiao instead of glutinous rice balls). When I was young, my mother brought us the glutinous rice flour we processed to wrap pure Yuanxiao together; it was the kind without fillings.
With the frequent development of old things to withdraw from the trend of the times, we also bought bagged glutinous rice balls; after contacting gourmet websites, we switched back to making glutinous rice balls by ourselves; there are pure flavor, red bean paste filling and purple potato filling, but no black The sesame stuffed dumplings.
For the black sesame glutinous rice balls sold in the market, the black sesame fillings have to be fried with a lot of sugar and cooked lard to show the smooth taste of quicksand. Although it is very delicious, it is too greasy and unhealthy; because it is considered at home. There are old people, so when I was making this black sesame, walnut and mulberry stuffed glutinous rice dumplings today, I just added a small amount of lard and sugar; although there is no tempting flowing and sliding shape, it does not affect its deliciousness; the fragrant black sesame seeds With the faint taste of walnuts and mulberries, if you accidentally drop the filling in the soup, the soup will gradually turn into mulberry purple, which is really special~~~

Ingredients

500g Glutinous Rice Flour
Some Black Sesame Walnut Mulberry Filling
Some Warm Water

Black Sesame Walnut Mulberry Gnocchi

1. Prepare all ingredients

Black Sesame Walnut Mulberry Gnocchi recipe

2. Stir fry the lard, sugar, black sesame, walnut and mulberry powder until combined and turn off the heat

3. Take an appropriate amount and squeeze into a small ball for later use

4. Stir with chopsticks while adding warm water to the glutinous rice flour

5. Knead it into a smooth dough and let it rest for a while

6. Cut in half and knead into long strips and then divide the agent

7. Take two pills and squeeze them into a ball, then rub the ball

8. Use your thumb to gently push from the middle to the surroundings to form a concave shape, and then put a black sesame walnut mulberry filling ball

9. Use a tiger's mouth to close the surrounding dough to the middle and pack the fillings tightly, and then round into a glutinous rice ball.

10. After the water is boiled, gently throw the glutinous rice balls into the pot, use a spatula to rotate the glutinous rice balls twice (to reduce stickiness) and cover the high heat.

11. Bring to the boil again, add a small amount of water twice, cover and turn to medium heat

12. Bring to the boil again, boil for another 1~2 minutes, turn off the heat after the glutinous rice balls have all floated

Tips:
1. When making noodles, pay attention to the amount of water and add it while kneading until the softness and hardness are appropriate.
2. After kneading the glutinous rice balls, roll some dry powder and place them on the chopping board to prevent sticking
3. Put the glutinous rice balls into the pot with boiling water, put them one by one, don't throw them all into the pot at once to avoid sticking
4. After the water is boiled, you need to add 1-2 times of water, just like boiling dumplings, and wait until the Lantern Festival is fully raised before eating
5. Tangyuan is sticky food. Don't eat too much at one time, so as not to digest