Tangyuan with Tangerine Peel, Tuckahoe and Sesame Seeds
1.
Dough material
2.
Dumpling stuffing
3.
Wash the dried tangerine peel, put it in a pot, add water and boil for 15-20 minutes to make the soup color. Away from the fire, let cool
4.
Mix the glutinous rice ball powder and the tuckahoe powder, add the cooled tangerine peel water
5.
Knead into a uniform dough
6.
Divide into 30 equal parts
7.
Press out
8.
Put the glutinous rice ball filling
9.
Wrap up and close, rub round
10.
Pack them one by one.
11.
Pour the remaining tangerine peel water and tangerine peel into the pot, add water to boil
12.
Put the glutinous rice balls and turn to low heat
13.
Use a spoon to gently push from the bottom of the sticker,
14.
Keep it boiling on low heat and cook until all the glutinous rice balls float
15.
Serve
Tips:
Poria powder should not be too much, so as not to affect the sticky texture of the glutinous rice balls.
The dried tangerine peel water needs to be cooled thoroughly before use to prevent the dough from being cooked.
It is not advisable to cook glutinous rice balls on a high fire to prevent the skin from breaking and leaking the stuffing.