Black sesame, walnut and mulberry dumplings
Overview
Lantern Festival~ Eat Lantern Festival and get together! On this day every year, my family still eats Yuanxiao according to the traditional custom (Nanjing people are accustomed to calling it Yuanxiao instead of glutinous rice balls). When I was a kid, my mother would take us to make pure Yuanxiao with our own glutinous rice flour; the kind without fillings. With the development of old items and the fad of the times, we also bought bags of glutinous rice balls. Later, after contacting food websites, we turned back to making glutinous rice balls by ourselves. There are plain ones, bean paste filling and purple sweet potato filling, but we have never made black sesame filling glutinous rice balls. For the black sesame glutinous rice balls sold in the market, the black sesame filling has to be fried with a large amount of white sugar and cooked lard to give it a smooth texture. Although it is very delicious, it is too greasy and unhealthy. Because there are elderly people at home, I made this black sesame, walnut and mulberry stuffed glutinous rice balls today. , just add a small amount of lard and white sugar; although it does not have an attractive flowing and sliding shape, it does not affect its deliciousness; the fragrant black sesame seeds have a hint of walnut and mulberry flavor. If you accidentally drop the filling into the soup, the soup will gradually turn into mulberry purple, which is really special~~~
Tags
Ingredients
Steps
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Prepare all ingredients
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Fry lard, white sugar and black sesame, walnut and mulberry powder until combined and turn off the heat
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Take an appropriate amount and shape into small balls for later use
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Add warm water to the glutinous rice flour and stir with chopsticks
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Knead into a smooth dough and let it rest for a while
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Cut in half and roll into long strips, then divide into pieces
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Take two pieces of dough, hold them tightly and form into a ball
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Use your thumb to gently press from the center to all sides to form a concave shape, then place a black sesame, walnut and mulberry filling ball
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Use the tiger's mouth to push the dough around the center tightly and pack the filling, then roll it into a round shape to form glutinous rice balls
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After the water boils, gently throw the glutinous rice balls into the pot, use a spatula to gently rotate the glutinous rice balls twice (to reduce stickiness), then cover with high heat
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Bring to the boil again, add a small amount of water, cover and turn to medium heat
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Bring to the boil again and cook for another 1 to 2 minutes. Turn off the heat after all the glutinous rice balls float
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Serve in a bowl
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Let’s eat
