Pumpkin Bean Paste Gnocchi

Name: Pumpkin Bean Paste Gnocchi
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Water mill glutinous rice flour; 210g Pumpkin puree; 150g Red bean paste

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I went to my relative’s house to play and saw that there were piles of pumpkins in the corridor of my relative’s house. I brought a few of them when I returned home. I made a lot of pumpkin puree and kept them in the refrigerator. They can make various soup bases, pumpkin pie and buns. Wait for the color and luster to be quite attractive. There is also a variety of dumplings made with glutinous rice flour. Today I’m going to share the big dumplings that our locals like to eat. Red bean paste is added to it. After the sweetness of pumpkin and sweet red bean paste are fused together, it is soft and sweet. One bite is quite satisfying.

Ingredients

Pumpkin Bean Paste Gnocchi

1. The pumpkin puree should be warmed up from the refrigerator in advance, then put it in the microwave for 2 minutes, heat the pumpkin puree, and prepare the water-milled glutinous rice flour

2. Immediately pour the heated pumpkin puree into the glutinous rice flour and stir evenly with chopsticks. When it is not hot, knead it into a smooth dough. Divide the red bean paste into about 15 grams each and knead it for later use. You can make your own red bean paste in advance, I use the red bean paste I bought

3. The kneaded dough is kneaded again and then kneaded into long strips, divided into about 25 grams each

4. Take a dough and round it into a small bowl, add the red bean paste

5. Close your mouth with a tiger’s mouth, and you can roll it into various shapes according to your own preferences. We usually make it like this for sweet ones, until everything is done.

6. Add water to the pot, cover and bring to a boil, then add the gnocchi one by one. Use a spatula to flip to the bottom of the pot to avoid sticking to the bottom of the pot, then cover and cook over medium heat

7. After boiling, we need to add cold water to it. Don’t add too much, about 30 ml is enough. Cover and cook again. When it’s boiled, add some cold water. Repeat three times.

8. When the glutinous rice balls all rise and rise, it means that they are fully cooked, turn off the heat and get out of the pot.

9. Put it in a bowl and enjoy it, it's soft and sweet and delicious

Tips:
1. The size of the glutinous rice balls can be adjusted according to your own preferences. When cooking the glutinous rice balls, keep them tumbling over a medium heat. Don't use high heat to cook them easily.