Traditional Dumpling Filling

Traditional Dumpling Filling

1. Tangerine sugar, wax gourd sugar

2. Black sesame

3. Peanuts

4. White sugar

5. crystal sugar

6. Put the sesame seeds into the pot and fry them to create a fragrance

7. After frying, let it dry in a sieve for later use

8. Stir-fry peanuts over low heat

9. After it's cooked, turn off the heat and let it spread out to air

10. Put the sesame seeds in an iron mortar after cooling, pour crushed

11. Put the peanuts in the iron mortar and pour into pieces

12. You don’t need to fry the walnuts anymore, just pour them into pieces, because you bought cooked walnuts

13. Put chopped peanuts, chopped walnuts, chopped sesame seeds, and white sugar into a large basin and set aside

14. Put the rock candy in the iron mortar and pour it into pieces

15. Put them one by one, and be careful not to hurt your hands

16. Winter melon sugar changed to knife, cut into small dices

17. Same method to chop orange peel

18. Pour all the scraps just now into the big pot and stir well

19. Put it in a large basin, add orange peel sugar and winter melon sugar

20. To melt the lard, it must be cremated in a fluid state before it can be used

21. Slowly add the lard to the filling

22. Add a little bit

23. Add to it, all the scraps can be evenly coated and formed.

24. This is fresh wet noodles, used to make glutinous rice balls, you can eat and buy as you go

25. Put the glutinous rice ball stuffing into the noodles, and roll them in the palm of your hand to make glutinous rice balls.

26. This is the wrapped glutinous rice balls

27. Cook until it all floats on the water, ready to eat

Tips:

Heart-warming reminder: This is a traditional stuffing made by my mother. We make a lot of stuffing every Chinese New Year, so the specific grams in it is really unclear. We make a lot according to how much we eat, and we make a lot of it.
Lard should never be replaced with other oils, because only lard can make all powdered ingredients condense into a lump, and after the powder absorbs oil, it is not greasy at all, and there is no fishy smell of lard. The key to deliciousness is here, the powder will be particularly fragrant when it absorbs oil!
White sugar and rock sugar are not interchangeable and replaceable. White sugar will melt away. Rock sugar is used to increase the taste of rock sugar residue when bitten!
Tangerine peel sugar and wax gourd sugar improve flavor and freshness, and both are indispensable!