Pickled mustard and fresh meat sesame balls

Overview

How to cook Pickled mustard and fresh meat sesame balls at home

Two cups of glutinous rice flour and 3/4 cup of flour.
Add cold water to glutinous rice flour and knead it into a ball, and add flour to boiling water and knead it into a ball.
After the flour dough has cooled, knead it together with the glutinous rice flour dough, cover with plastic wrap and let it rest for 15 minutes.
Chop the pork into stuffing, add the ingredients and stir with chopsticks until thickened.
After the dough has risen, roll it into a long strip, divide it into small portions, and roll it into rounds.
Shape into small meatballs.
Wrap in the meat filling, close and roll into a ball. Dip a little water on the surface and evenly coat it with white sesame seeds.
Heat the oil until 30% hot, add the raw sesame balls and fry over low heat until golden brown.
Finished product picture.