Lard dumplings are the most famous snack in Ningbo, Zhejiang. Authentic glutinous rice balls have thin skin with the filling visible, glutinous and non-sticky, oily and sweet, and are deeply loved by the public. Among the lard dumplings, the most famous one should be "Cang Agou dumplings".

As early as the 1940s, there was a vendor named Jiang Agou in Ningbo City God’s Temple. He originally sold “red date soup” and “wine dumplings”. Later, he saw that lard dumplings were very popular among diners, so he learned how to make them. With the skill of making lard dumplings by hand, and by studying and improving on the original production technology and selection of ingredients, Jiang Agou finally became the leader in the industry in making lard dumplings. Later, he creatively asked someone to draw a vat, a duck and a dog on the shop sign. From then on, Jiang A Gou Ningbo Lard Rice Balls became even more famous.

Ingredients:

Main ingredients: water-milled glutinous rice flour, pork suet

Accessories: black sesame, soft white sugar, candied osmanthus

Preparation method: Wash and remove impurities from the black sesame seeds, drain them, stir-fry them over high heat in a pot, then reduce the heat and stir-fry them until the sesame seeds become fat and make a sound, and when they can be twisted into powder by hand, take them out of the pot and press them into sesame powder. Remove tendons and membrane from lard suet, cut into pieces, put in a basin, add sugar and sesame powder, mix well and knead thoroughly, and roll into small balls with lard and sesame filling. Mix the water-milled flour with water and knead it into a smooth dough, shape it into a wine cup shape, add the stuffing center, close and shape into a ball. Bring water to a boil in the pot, add the gnocchi and cook for three minutes. When the gnocchi floats, add a small amount of cold water and push it with a spoon to prevent it from sticking to the pot. Cook for a while. When the filling is mature and the skin of the dumpling becomes jade-colored and shiny, ladle the soup into a bowl, add sugar, and sprinkle with sweet-scented osmanthus. Serve. -