The Winter Solstice, commonly known as the "Winter Festival", is an important solar term in the China lunar calendar. On this day, the northern hemisphere has the shortest day and the longest night. After the winter solstice, the day will become longer day by day and the night will gradually become shorter. In ancient times, Chinese people had a saying that "when the cathode reaches, yang qi begins to grow, the sun reaches south, the day reaches short, and the sun's shadow reaches long, so it is called the Winter Solstice." In "Qing Jialu", there is also "The Winter Solstice is as big as the year" The saying is enough to see that the ancients attached great importance to the Winter Solstice. In the land of China, colorful winter solstice eating customs have been passed down.
Dumplings are eaten on the winter solstice in the north; people in Suzhou eat wonton to remember Xi Shi on the winter solstice; people in Ningxia eat "brains"(mutton powder soup dumplings) on the winter solstice in Chaoshan area; glutinous rice is eaten on the winter solstice in Jiangnan water towns; families in Shanghai eat rice balls on the winter solstice; people in Hangzhou eat rice cakes three times a day.
glutinous potato fried dumplings
By AllenHayes
Recipe Recommendations
Steps for glutinous potato fried dumplings

1
Prepare the materials. (As shown in the picture)
2
After peeling the potatoes and cutting them into pieces, put them into the pan and steam them.
3
A little peanuts will be easy to peel after soaking in boiling water. (You can also use lotus root or water chestnut instead. Of course, steps 3 and 4 are not needed, just chop them up)
4
Pour a little oil into the pan and stir-fry the peanuts until done.
5
Cut the chives and set aside, and beat the peanuts slightly.
6
Put the minced pork, chives, and peanuts in a clean bowl, add a little salt, sugar, soy sauce, cooking wine, and white pepper, and stir well.
7
Press the potatoes into a paste, add the flour in portions and knead well. (Potatoes cannot be granular, otherwise they will break easily)
8
Knead into dough.
9
Knead the mashed potatoes into a ball, then press flat until they are in a pie shape, and add the meat filling. (The outer skin does not need to be too round, so you can pull it off when wrapping it)
10
The wrapped potato dumplings are not easy to stick when placed on flour. (It looks like dumplings at this moment)
11
Pour the oil into the pan and heat it, add it to fry. (Don't flip it frequently)
12
Fry until golden brown, remove and control the oil.