Jujube and Peanut Gnocchi

Name: Jujube and Peanut Gnocchi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Glutinous rice flour; Around 240g warm water; 200g Jujube Puree; 130g Ground peanuts

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

After the Lantern Festival, the year is over. So this day, I have to prepare a few dishes to warm up the taste of "Nian" back and forth. This glutinous rice ball is essential. But there is no time to tinker with the cartoon glutinous rice balls, just come to the unpretentious traditional glutinous rice balls! The glutinous rice dumplings are minced with red dates and peanuts. The red date puree was also boiled with Shanxi red dates not long ago, placed in a glass bottle, and kept in the refrigerator. Today, I just put it in a non-stick pan and heat it up slightly. Peanuts are roasted in the oven, which is more evenly heated than fried in a wok, and has a more fragrant taste. The peanuts are beaten in fine powder with Joyoung cooking stick, and you can taste the small particles when you eat, which adds a lot of fun. Although the red jujube puree is sticky when kneaded by hand, it is elastic when it is put together with peanuts, so it is easy to knead into a ball. "

Ingredients

Jujube and Peanut Gnocchi

1. Put the glutinous rice flour into the basin, gradually add warm water, and stir into a ball with chopsticks

2. Knead into a ball with your hands, cover with plastic wrap to moisturize

3. Remove the red coat of roasted peanuts and put them in the cooking cup

4. Beaten into finely chopped peanuts

5. Look, the thickness is right

6. Add the right amount of red date puree

7. Mix evenly, into red dates puree peanut filling

8. Take an appropriate amount and knead it into a ball of even size. This is the glutinous rice ball filling

9. Take a piece of glutinous rice flour dough (the amount depends on the technique of the package), press it into a flat piece, and put a stuffing ball on it

10. Press the stuffing ball with the thumb of your left hand, hold the whole glutinous rice ball skin with your right hand, turn the glutinous rice skin up with the palm of your hand while turning it counterclockwise;

11. seal

12. A total of 28 glutinous rice balls are packed, all of which are placed on the plastic wrap so that the skin underneath will not be broken when taking it.

13. Boil the water in the pot and put the dumplings into the pot in batches. Don’t put too much at a time to avoid adhesion. When the water boils again, you can add some cold water to cool down, or turn the fire into a medium-to-small fire. The water is too boiling, it is easy to boil the glutinous rice balls. When the glutinous rice balls are all floating, you can take them out and eat them.

14. Began to eat

15. Start eating

16. The jujube is fragrant, and the crispness of peanuts

Tips:
It is more refreshing to wrap the noodles with warm water. If you use boiling water to make the noodles, wait until the dough is cool before using. The water absorption of glutinous rice flour is different, so the amount of warm water in the recipe is for reference only, and the final water should be added a little bit. So as not to overdo it; boil the pot under the water and cook on a low fire; when wrapping, take your time, turning and wrapping, not like a bun, otherwise it will crack.