wolfberry (Lycium chinense)
How to make wine stuffed pumpkin balls
Slowly add glutinous rice flour to the leftover pumpkin batter, stirring with chopsticks until a ball of dough forms. (I didn’t take a picture here, it’s the same principle as kneading dough. Be sure to add the glutinous rice flour slowly. (Pumpkin paste can also be substituted by grinding the steamed pumpkin into a paste) Take a small dose and knead it into small balls (If you make too many, you can freeze them and cook them in the pot next time)
Prepare the other ingredients: pitted and sliced dates, a brown sugar cube, a few goji berries, and a small dish of wine.
Pour some water into a saucepan. When the water is boiling, add the brown sugar, dates and wolfberries. Until the brown sugar is completely dissolved, pour in the pumpkin balls.
When the pumpkin balls are large and brightly colored, pour in the wine and simmer for a few moments to serve.
Enjoying the food A bite that warms the heart, especially for the cool autumn and winter mornings.