Cooking Steps

1. 

   Step1:Black sesame and white sugar are poured into the blender and broken. Do not beat too fine.

2. 

   Step2:Put the sesame seeds and sugar into the basin.

3. 

   Step3:Add lard and mix well. It can also be melted in advance.

4. 

   Step4:Knead the lard and sesame well and cover with plastic film. Refrigerate.

5. 

   Step5:Pour pumpkin puree into glutinous rice flour and mix well. Add in several times. Increase or decrease according to the water content of pumpkin puree.

6. 

   Step6:Knead the dough until it is soft and hard. Cover with plastic wrap for about 20 minutes.

7. 

   Step7:Boil the water in the pot. Take a small piece of kneaded pumpkin dough and boil it. Remove and control the water content.

8. 

   Step8:Put the cooked dough back into the raw pumpkin dough. Mix well.

9. 

   Step9:Black sesame stuffing is divided into about 10 grams each. Rub round and cover with plastic wrap for standby.

10. 

    Step10:Pumpkin dough is divided into about 14g each. Cover with plastic wrap.

11. 

    Step11:Round and flatten the pumpkin dough. Make a small nest in the middle.

12. 

    Step12:Pack in the black sesame stuffing. Close up and squeeze tightly. Then rub it round.

13. 

    Step13:Roll a layer of glutinous rice flour over the wrapped glutinous rice balls. Put them in the fresh-keeping box and cover them. If you don't eat it for the time being, refrigerate it.

14. 

    Step14:Pour water into the pot and bring it to a boil. Put the pumpkin dumpling into the pot. After boiling for a while, you can gently push it down with a spoon. When the meatball floats, it is cooked.

15. 

    Step15:It's soft, waxy and fragrant. It's delicious.