Tangyuan with Tangerine Peel, Tuckahoe and Sesame Seeds

Name: Tangyuan with Tangerine Peel, Tuckahoe and Sesame Seeds
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 170g Glutinous rice noodles; 4g Tangerine peel; 30g Poria; 180g Black Sesame Gnocchi Filling; 170g Chen Pishui

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

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. Ingredients: 170g glutinous rice ball powder, 30g poria powder, 4g tangerine peel, 170g dried tangerine peel water, 180g black sesame glutinous rice ball filling

Tangyuan with Tangerine Peel, Tuckahoe and Sesame Seeds recipe

2. Wash the dried tangerine peel and put it in a pot, add water and boil for 15-20 minutes to make the soup color. After cooling, pour it into the flour, knead it into a uniform dough, and divide it into 30 equal parts.

3. Press the glutinous rice ball into a small nest, put it in the filling, wrap it around, and rub it into a circle

4. Pour the remaining tangerine peel water together with the tangerine peel into the pot, add water to boil, put in the dumplings, and reduce the heat. Gently push the bottom of the pot with a spoon, keep the heat to a slight boil, cook until the glutinous rice balls are all raised, remove and eat.

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.