Only love Ningbo pork fat dumplings

The Ningbo people never call the sesame tangyuan by that name,but always say zongzi with pork fat. Let's learn how to make them.

I alone love the Ningbo pork fat tangyuan.Ingredients

Rice glutinous rice flour( ) Pork lard ( ) Sesame powder ( ) Sugar ( )

How to Make Ningbo Pork Fat Tangyuan:

Noted, the ingredient is pork lard, not oil. Sugar should be fine sugar, preferably powdered sugar; white sand sugar cannot be used.

Place the ingredients in proportion.

Knead all three ingredients by hand. In summer, pork lard softens easily and is easier to knead; in winter, more effort will be needed.

Form the filling into small balls. The shape can vary a bit.... Haha.

Wrap the filling in rice flour. While cooking, I forgot to take pictures of mixing the rice flour; this step isn't difficult anyway.

A small tip for making Ningbo tangyuan:

When boiling,

tangyuan should not be cooked with high heat. Medium heat is best as high heat can easily damage the surface of the glutinous rice flour.Cooking utensil: pot Do not boil the tangyuan using high heat; medium heat is best to cook them slowly, preventing the surface from being damaged by the vigorous boiling.

The cooking utensils: a wok for boiling.
Do not boil the glutinous rice balls on high heat; medium heat is best, as continuous vigorous boiling can easily damage the surface of the glutinous rice flour.

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