Vegetable and Persimmon Dumplings

This bowl of "Persimmon Blessings" glutinous rice balls is so delightful! The bright red skin is filled with black and white sesame seeds and crushed peanuts, and when you bite into it, you're greeted with a rich nutty aroma. The yellow and green "persimmon calyxes" that adorn the filling are so lifelike. Soaked in a sweet and sour fermented rice soup, every bite is a delightful blend of soft, chewy, and sweet flavors, warming both the stomach and the heart, and bringing you good fortune in every bite.

Ingredients

Steps

For the filling, first grind the crushed peanuts and black and white sesame seeds into powder and set aside.
Add ground sesame seeds, appropriate amount of cooked soybean flour and white sugar, mix well and set aside.
Wash and slice the carrots, put them in a food processor with half a bowl of water and blend into juice.
Heat a pan, pour in the blended carrot juice, add two tablespoons of glutinous rice flour, and simmer over low heat until thickened.
The dough must be cooked through and stretchy like this.
Pour the cooked starch onto the glutinous rice flour, using a ratio of 1/3 starch. Stir with chopsticks and knead. If the starch feels a little dry, add a little boiling water. Remember not to add cold water, as adding cold water will make the dough for the glutinous rice balls not soft and chewy.
Knead it into a smooth dough.
Roll the dough into a long strip, then cut it into equal portions of roughly the same length.
Take a raw dough ball, roll it into a round shape, flatten it with a dough cutter, put the filling in, pinch the edges to seal it, and then roll it into a round shape with your palm.
For a green garnish, juice leafy greens, strain the juice, boil it, and pour it over flour (one tablespoon is enough). Knead into a smooth dough.
Divide into several equal parts, flatten them as above, cut into squares, and pinch them to resemble four-leaf clovers.
Place each of the persimmon stems on top of the kneaded glutinous rice balls, like putting on a hat, and gently press them down. Garnish with persimmon stems.
Bring a pot of water to a boil (about two bowls). Once boiling, add the glutinous rice balls and cook over medium heat for 3-4 minutes. Add half a tablespoon of sweet rice wine (optional). Do not cover the pot after adding the sweet rice wine, otherwise it will turn sour.
Continue cooking for a few more minutes, until all the glutinous rice balls float to the surface. At this point, they are fully cooked. Turn off the heat and remove from the pot.