Pumpkin Gnocchi
1.
Mix cooked black sesame powder with white sugar.
2.
The unsalted butter melts. Pure lard can also be used. I don’t have lard here, so I will use cream instead.
3.
Black sesame powder, sugar, cream and honey are mixed together.
4.
Stir evenly, compact, and then divide equally into 20 round shapes of appropriate size for filling. If you like larger fillings, make more fillings.
5.
Mix the steamed pumpkin with glutinous rice flour, then slowly pour in water, while rubbing the pumpkin and glutinous rice flour with your hands evenly.
6.
The amount of water used will vary greatly depending on the type of pumpkin you use. I use pumpkins with little water content. The general pumpkins in China have a lot of water, so reduce the amount of water added. In short, in the end, Just knead the dough into the softness of the earlobe.
7.
Divide the dough into 20 portions, each about 18G. Add a little bit of spinach juice and make a green dough. Take a small portion of the dough, press it flat, and put in a finished filling.
8.
Knead into a smooth circle.
9.
Tap a small hole on the top.
10.
Use toothpicks to print out the lines of the pumpkin.
11.
Finally, the dough mixed with green spinach juice is rolled into a small cylinder, and some water is pressed into the small pit on the top to make a pumpkin pedicle.
12.
Boil a pot under the water, put it gently, pay attention to the end with the pumpkin pedicle facing up, and boil the water until it floats.
