[shanghai] Pumpkin and Sesame Gnocchi

Name: [shanghai] Pumpkin and Sesame Gnocchi
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Glutinous rice flour; 300g Cooked black sesame; Some pumpkin; 1 piece Pork suet; Some Sugar

by Xiao Geng's mother

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In the past, when I was with my parents, my mother would buy back a piece of lard for the Lunar New Year’s Eve to make dumplings. The breakfast on the first day of the new year was the dumplings with rich sesame fragrance. My mother-in-law preferred to buy some semi-finished products and have a bite. Sweeter, richer, less scented. "

Ingredients

[shanghai] Pumpkin and Sesame Gnocchi

1. Prepared ingredients

[shanghai] Pumpkin and Sesame Gnocchi recipe

2. Peel the pumpkin, cut into pieces and cook in a pot over low heat.

3. Let the cooked pumpkin cool.

4. Add glutinous rice flour.

5. Knead it into a smooth dough and wake up for half an hour.

6. Wash the lard and remove the film.

7. Add sesame powder and sugar.

8. Knead evenly to form a dough.

9. Divide the dough and sesame dough into equal portions.

10. Spread out the dough and wrap it in the sesame lard mass.

11. Close the mouth and wrap it into a round ball with a smooth surface.

12. Bring the water to a boil, add the dumplings and cook.

13. start!

Tips:
1. The layer of film outside the lard should be removed, which will affect the production and taste of the finished product.
2 The lid of the glutinous rice balls is best left open, otherwise it will burst easily.
3. The glutinous rice balls that can't be eaten at one time can be frozen in the refrigerator, and there is no need to defrost them when they are cooked next time.