Pumpkin Gnocchi

Pumpkin Gnocchi

1. Prepare the ingredients needed to make pumpkin glutinous rice balls

2. Peel and wash pumpkin, cut into thin slices

3. Sliced pumpkin in a steamer

4. Cover the pot and steam on high heat for 7 or 8 minutes until the pumpkin is soft and cooked

5. Put the steamed pumpkin into a food processor to make pumpkin puree

6. Pour the mashed pumpkin into the pot

7. Add glutinous rice flour in batches and mix slightly (because pumpkin puree contains a lot of water, the amount of glutinous rice flour needs to be increased or decreased according to the actual situation)

8. Stir until the pumpkin puree and glutinous rice flour are mixed into flocculent

9. Put on disposable gloves and knead the dough slowly

10. Knead until the dough is smooth and does not stick to your hands

11. Cover with a layer of plastic wrap and wake up for a while

12. The awake dough is equally divided into small doses and rounded, each small dose is 12 grams, the whole dough can be made 29

13. The red bean paste is also equally divided into 29 small ingredients and rounded to form filling cores. Each red bean paste filling core is 8 grams.

14. Take a small pumpkin noodle and place it in your palm

15. Flatten and make dough

16. Put the red bean paste filling in the middle of the dough

17. Close the mouth and squeeze it gently and round it

18. Take 1 raisin and insert it in the middle of the glutinous rice ball

19. Do all of them one by one

20. If you like texture, you can also use a toothpick to press the texture of the pumpkin on the dough

21. Start cooking glutinous rice balls, take a pot, put a proper amount of water, and bring to a boil

22. After the water is boiled, put in the finished pumpkin glutinous rice balls

23. Continue to boil

24. Cook until the glutinous rice balls are all raised and they are cooked, add a proper amount of rock sugar to taste

25. It's best to eat while it's hot~ The taste is super soft and waxy

26.

27.

Tips:

1. When making pumpkin puree, if there is no cooking machine, you can also directly use a spoon to press it into puree;
2. Bean paste filling can also be replaced with jujube paste filling;
3. Be patient when filling the stuffing. Pumpkin dough is easy to rot, so the technique must be light, so as not to smash it accidentally;
4. Pumpkin glutinous rice balls should not be cooked for too long. If they rise, they will be cooked. If they are cooked for a long time, they will be easily boiled;