Although special, it wasn't of the inedible kind.
Ye Fei ground the chestnuts into a fine chestnut paste, mixed in a little lard, making the chestnuts richer in flavor.
After adding a bit of sugar, she wrapped them into dumplings.
However, she didn't intend to boil these dumplings, but to pan-fry them instead.
They were a variant of the chestnut pastry.
She set these special chestnut-filled dumplings aside to avoid mixing them up, due to the different cooking method.
Boiling them, of course, was no problem.
But because the chestnut filling is sweet, the texture, when combined with the dumpling skin and boiled, differs from regular desserts, and the taste wouldn't be as good.
After wrapping the dumplings, she covered them with a layer of cling film to prevent the dumpling skins from drying out when exposed to the air.
Especially since the house was heated, making the temperature really high and particularly dry.
Aunt Lin paused halfway through wrapping to prepare lunch.
