Tangyuan with Tangerine Peel, Tuckahoe and Sesame Seeds

Name: Tangyuan with Tangerine Peel, Tuckahoe and Sesame Seeds
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 170g Glutinous rice noodles; 30g Poria powder; 4g Tangerine peel; 170g Chen Pishui; 180g Black Sesame Gnocchi Filling

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

The name is a bit long. In fact, it is just a little tangerine peel on the basis of the sesame and tuckahoe glutinous rice balls. Of the three things, only sesame is the stuffing. Both tangerine peel and tuckahoe are used as peels.
The tangerine peel has the function of invigorating the stomach, regulating the qi, and eliminating stagnation, but it is not directly added to the dough. Instead, it is first boiled, and then the noodles are mixed with the cooked tangerine peel. . I didn't dare to use it more, the dried tangerine peel water had a special bitter taste, and I was afraid that it would be offensive.
From the first to the fifteenth day, the Chinese New Year is over after eating the dumplings. Although there has been no feeling of New Year, but the year is still over. "

Ingredients

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.