【ningbo】lard Pumpkin Gnocchi

Name: 【ningbo】lard Pumpkin Gnocchi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: (Raw) 200g Pork suet; 270g Black sesame powder; Some Water mill glutinous rice flour; Some Pumpkin puree; 110g Soft white sugar

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

There is one of the most important ingredients in the authentic Ningbo glutinous rice balls filling, that is, raw pork suet, you read it right, it is raw, but it is liquid after it is cooked. The Ningbo glutinous rice balls in my memory came from the hands of grandma. When the refrigerator was not many years old, grandma took out a square gray-white lard and sesame filling from the refrigerator, and after mixing it with the water-milled glutinous rice flour dough, she pulled a little Tuan used his thumb to make a hole in the middle, cut the square stuffing into small squares, and added them to the hole to close the mouth. It was strange at the time. After being cooked, this kind of gray stuffing turned into black, oily, sweet and fragrant after one bite. At that time, my grandma's Ningbo glutinous rice balls were usually bigger, so I liked it very much, but generally only Eat four.
Now the glutinous rice balls are made according to their own taste. For example, the sesame powder is a little bit more, and the sugar is as little as possible. The glutinous rice is also made of pumpkin and the dough is made smaller. The only thing that is the same is the honey oil The strong fragrance of the food, and every time I eat the delicious taste of childhood and the love of my family. "

Ingredients

【ningbo】lard Pumpkin Gnocchi

1. The legendary pork suet grows like this. I bought half of the smaller whole piece, picked out the good ones, and boiled the oil for the slightly worse ones.

2. Tear off the fascia on the suet and remove as much as possible on both sides.

3. The selected suet can be cut into small pieces. I didn't cut it, it's not a big problem.

4. Wash and fry the black sesame seeds in advance and let them cool. Beat it with a cooking machine as finely as possible. Add suet oil, black sesame powder, and soft white sugar together and knead with disposable gloves.

5. The kneading process is dark, but the fragrance is overflowing, ha~~~

6. Knead the stuffing evenly and put it in the freezer for a while until it becomes a little hard, then take it out and make it into a cube and store it in the freezer. Next time, it can be slightly warmed and cut into small cubes. I was in a hurry and used the bag without freezing.

7. The pumpkin is steamed in advance, and the pumpkin puree is poured into the glutinous rice flour while it is hot.

8. Harmonize into a dough of moderate hardness. Be sure to cover it with a damp cloth.

9. Take a small dose and shape it into a small bowl.

10. Wrap in sesame filling.

11. Close your mouth and round it again.

12. All are frozen and preserved.

13. When the water is boiling, add the glutinous rice balls, boil again and cook on low heat, tapping cold water three times in the middle.

14. Cook for a while until the glutinous rice balls float.

15. Dried sweet-scented osmanthus can be sprinkled in the soup.

Tips:
Tips:
1. Use soft white sugar or icing sugar made by yourself instead of granulated sugar.
2. Try to clean the fascia of suet.
3. If the dough is easy to crack during the wrapping process, you can take a small piece and boil it in boiling water before kneading it with the rest of the dough.
4. The amount of this stuffing is a bit larger, you can halve it.