Pumpkin Pie
1.
Peel and remove the skin and flesh of the pumpkin and clean it into even slices.
2.
Put the pumpkin in a deep dish, cover with plastic wrap, and steam in a steamer for 20 minutes until the pumpkin is soft and rotten. After the pumpkin is steamed, take it out and put it in a basin. Add glutinous rice flour while it is hot and mix well with chopsticks to form a flocculent shape. Let it cool. Knead into a smooth dough of moderate hardness. I forgot to photograph the state of the dough. When I was editing the recipe, I discovered that the state of the dough was the same as that of the dumplings.
3.
Take a small piece of red bean paste and knead it into rounds for later use. The weight can be 5-10g. Mine is rose red bean paste, it has a faint rose smell, and it is not very sweet.
4.
Take a small piece of dough, knead it round and flatten it, and wrap it with red bean paste.
5.
Use the tiger's mouth to push the dough upwards to tighten the roundness.
6.
Squash it with your palm.
7.
Dip white sesame seeds on both sides.
8.
After making some pumpkin pie, I will fry the pumpkin pie. Pharaoh will make me fry it.
9.
Add an appropriate amount of oil to the pan. After the oil is slightly warmed, change the heat to a low heat, and fry the pumpkin pie over low heat.
10.
Fry on one side until golden, turn over and fry on the other side until golden, take out and absorb the oil with oil paper.
