Fried dumplings are a snack, belonging to the Lantern Festival. They are also made in some areas on the winter solstice. They are characterized by glutinous rice flour, sweet potatoes and dumplings, wrapped with bean paste, sesame seeds, peanuts or other fillings, making them look like dumplings, covered with white sesame seeds, and fried in an oil pan, which tastes very sweet. Compared with traditional boiled dumplings, it is more convenient to store and carry.

1. Heat the griddle and stir-fry the sesame seeds. Stir-fry constantly to prevent the sesame seeds from getting burnt. Stir-fry slowly until the sesame seeds smell good.

2. Pack the fried sesame seeds and then stir-fry the peanuts. Similarly, stir-fry them until their fragrance turns red or even falls off. The safest way is to taste one and know whether it is ripe or not. When it is almost fried, it can be turned off. Continue to bake the peanuts with the remaining temperature of the pot, which will make them more fragrant.

3. After the peanuts are not hot, rub off the peanut coats with your fingers one by one, and blow hard on a large pile of peanuts. The peanut coats fly all over the sky like a goddess, and finally there are clean peanuts left.

4. Crush the fried black sesame seeds and peanuts with a juicer, and paste them for later use.

5. Add appropriate amount of water to glutinous rice flour and knead it into dough.

6. Pull a small dough from the dough, knead it round, and then press a small nest with your fingers for stuffing.

7. Add peanut and sesame stuffing, gently pinch the seal and knead it round. (Sprinkle dry glutinous rice flour on a big plate, put the kneaded dumplings together first, and then cook them.)

8. When they are cooked, put oil in the dry pan and heat them, and slowly add the cooked dumplings.

9. fry until the surface swells and turns golden yellow, then pick it up, drain the oil and sprinkle the black sesame lake on the surface.