Shancheng snack dumplings

Shancheng Xiaotangyuan is famous for its delicacy, thin skin and big stuffing, and its sweetness and smoothness. Firstly, glutinous rice with full granules is selected, impurities are removed, and the sediment is washed out, and it is soaked in clear water for 3-7 days. After the glutinous rice is soaked, it is stirred with clear water, ground into rice slurry with a stone mill, and then suspended in a white cloth bag, and dried for later use. Select fat and tender pig fat oil. Cut into granules. Stir-fry the cleaned black sesame seeds until the sesame seeds are fragrant, rub off the skin and grind the sesame seeds into powder for later use. The walnut kernel is soaked in boiling water, peeled, fried in pig, cooled and crushed. White sugar is crushed. Mix and knead the processed pork fat oil, white sugar powder and black sesame powder, make into cubes, slice and sprinkle with walnut kernel, then cut into small pieces and knead to form the soup center filling. Knead the dried glutinous rice ball flour with a little water, knead the glutinous rice ball flour thinly with the thumb, forefinger and middle finger of the left hand, and put the stuffing of glutinous rice ball in the middle of the dough with the right hand for kneading and sealing, and knead it to form glutinous rice ball blank. Boil the water in the pot with a large pot. After the water boils, the glutinous rice balls are served. The fire should not be too big. Add cold water to adjust the water temperature at any time so that the water does not churn. After the glutinous rice balls come out of the water, they can be served by floating a little.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)