Sesame (peanut) Gnocchi

Sesame (peanut) Gnocchi

1. The above amount can be used to make 20 dumplings each with a size of about 30 grams; or 40 small soup balls with a size of 15 grams each. I used to make peanut fillings, frying peanuts, peeling, etc. The procedures were too many and tiring. This time I chose Chunwang peanuts. The quality of the peanuts is very good, with a little salty just neutralizing the sweetness. Sauté black sesame seeds over low heat until fragrant. The above-mentioned sugar and lard are divided into two halves, which are used as raw materials for peanut filling and sesame filling.

2. The peanuts (sesame) and sugar are crushed with a food processor, placed in a fresh-keeping bag, and pressed repeatedly with a rolling pin until they are delicate. You can also just use a cooking machine to break it, but with the addition of the degree of manual rolling, the taste and fragrance are qualitatively improved.

3. Slowly add the lard, stir well, and put it in the refrigerator for half an hour.

4. Slowly add warm water to glutinous rice flour and knead it into a smooth dough.

5. Bring the water to a boil, take 1/4 of the dough, knead it into a cake shape, add it to the water and cook until the cake comes up and turn off the heat.

6. Knead the cooked dough and raw dough thoroughly, taking care not to burn your hands.

7. In this way, the dough has stretchability and is not easy to crack.

8. Take a damp cloth and cover the dough to keep the dough moisture.

9. Take out the peanut (sesame) filling and knead it into 12g fillings.

10. Take 18 grams of dough, press it into a pie, put the filling in the middle, and wrap it one by one. (You can also use your thumb to make a small nest on the top of the dough, put the filling in and close)

11. Rub the balls with your hands or put them on the table to make the glutinous rice balls.

12. Boil the glutinous rice balls with water (put in boiling water and cook until the glutinous rice balls float well), remove and put in the simmered brown sugar and ginger syrup, and a bowl of glutinous rice balls is completed.

Tips:

1. The more lard is added, the better the quicksand effect. 2. After the glutinous rice balls are made, sprinkle an appropriate amount of dry powder and pack them into a box for quick freezing, which can be kept for more than 1 month.