Pumpkin Sesame Gnocchi

Name: Pumpkin Sesame Gnocchi
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 100g Glutinous rice flour; 500 Pumpkin puree; Some Sesame Filling; Some warm water

by soshaw

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

In order to make sesame-stuffed glutinous rice balls a few days ago, I made a lot of sesame-stuffing. The first time I did not control the amount, there was a lot left. Thinking of not to waste, I continued to make pumpkin skin glutinous rice balls. In fact, the glutinous rice balls with pumpkin skin are similar to the original ones, just look at the different values.

Ingredients

Pumpkin Sesame Gnocchi

1. Pumpkin steamed

2. Pour the pumpkin puree and warm water into the glutinous rice flour while it is hot

3. Knead into a smooth dough

4. Sesame filling is divided into 10 grams each

5. Pumpkin skin part is divided into 15 grams each

6. Take a skin and wrap a stuffing

7. Boil the wrapped glutinous rice balls in boiling water

8. Cooked and ready to eat

Tips:
1. For the recipe of sesame filling, please refer to my previous recipe for glutinous rice balls;
2. The pumpkin puree should be added to the glutinous rice flour while the filling is hot;
3. The cooked glutinous rice balls can be frozen and stored, but it is not recommended to store them for too long;
4. Each kind of glutinous rice flour has different water absorption. The ratio of glutinous rice flour and pumpkin puree + water is about 1:1. It is recommended to add water several times.