Handmade Black Sesame Gnocchi

Handmade Black Sesame Gnocchi

1. 250 grams of black sesame seeds are roasted in the oven at 160 degrees for 8 minutes, and then put in a food processor and beaten into powder. If you don't have an oven and a food processor, you can stir-fry the black sesame seeds and place them on the panel and crush them with a rolling pin.

2. Add 70 grams of soft white sugar to 40 grams of lard and grab it with your hands until the sugar and lard are fused. If you don't like the taste of pork, you can also add vegetable oil or butter, but vegetable oil does not have such a good adhesion to lard and butter.

3. Then add the fused lard sugar to the black sesame powder, mix it evenly, and form a small dough, put it in the refrigerator for 30 minutes.

4. Add an appropriate amount of boiling water to 250 grams of glutinous rice flour and stir evenly with chopsticks.

5. When it is not hot, knead it into a ball. The dough should not be hard or soft. If it is too hard, the dumpling will not be easy to wrap. If it is too soft, it will be sticky.

6. After refrigerating, the black sesame filling will become harder, so it is very convenient to wrap. Take an appropriate amount of dough to wrap the black sesame filling, and then close the mouth to form a round shape.

7. Brush a layer of vegetable oil on the bottom of the plate for adhesion, and then put the wrapped glutinous rice balls on the plate. If you pack a lot at a time, you can put it in the refrigerator if you can't finish it, and it's very convenient to eat and take.

8. Boil the glutinous rice balls in a pot under water and cook them. This amount makes about 30 glutinous rice balls.

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