While unique, it wasn't distasteful.
Cindy Clarke ground the chestnuts into fine chestnut paste, blending a little lard to make the chestnut smoother.
After adding a touch of sugar, she shaped it into dumplings.
However, she had no intention of boiling these dumplings, instead, they were to be pan-fried.
It turned out to be a version of chestnut crisp.
She set aside these special chestnut-filled dumplings separately, fearing they would get mixed up with others due to their different cooking methods.
Boiling them would, of course, be fine.
But because the chestnut filling is sweet, the taste and texture would differ from regular desserts when mixed with the dumpling skin, affecting the flavor.
After finishing the dumplings, she covered them with a layer of cling wrap to prevent the dough from drying and cracking when exposed to the air.
Especially with the heating on in the house, the high temperature and very dry conditions could have this effect.
