Walnut Black Sesame Gnocchi

Walnut Black Sesame Gnocchi

1. Stir the walnut sesame powder and fine sugar

2. Add lard and pork suet and continue to stir evenly

3. Put the stirred stuffing into a fresh-keeping bag and seal it for storage

4. Add glutinous rice flour to hot water and stir evenly

5. Stir the glutinous rice ball and divide it into 15 grams each

6. Sesame filling is divided into 10 grams each

7. Take a leather bag and put a filling

8. The wrapped glutinous rice balls can be stored in an airtight box

9. Bring to a boil, add the wrapped glutinous rice balls and cook them

10. The cooked glutinous rice balls can be eaten

Tips:

1. The taste of the glutinous rice ball filling is a mixture of lard oil and lard. If you don't need it to be very runny, you can replace the lard with lard oil;
2. The walnut sesame powder in the filling can be directly replaced with sesame powder;
3. The water absorption of glutinous rice flour is different. Don't add water all at once. The ratio of glutinous rice flour to water is about 1:0.9;
4. When cooking glutinous rice balls, boil the water pot, add cold water several times during the process, and cook until the glutinous rice balls float;
5. The pork suet must be finely chopped, pour into the sesame powder and knead until it melts.