1. 200 grams of glutinous rice flour is mixed with 90 milliliters of boiling water, and then 80 to 90 milliliters of lukewarm water is added to the mix. Different glutinous rice flour has different water absorption, you can reserve 10 ml of water to see the state of mixing before deciding whether to add it all in.

2. Knead the dough into a slightly softer ball, and knead a few more times to make the dough smooth.

3. Divide the glutinous rice dough into smaller pieces and roll them out. I divided the dough into 28 pieces, about 13 grams each. In addition, prepare the bean paste filling, each about 7 grams, also separately rolled round.

4. Roll the glutinous rice dough first, then pinch it into a bowl shape, wrap it in a bean paste filling, put it in the tiger's mouth and push it upward, pinching the seal tightly. Then put it in your palm and roll it round.

5. Add water to a pot and bring it to a boil, then add the dumplings to the pot and gently push them along the bottom of the pot with a spatula to prevent them from sticking to the bottom of the pot. After boiling again on high heat, turn to medium-low heat and cook slowly, until all the dumplings are floating up, and then cook for half a minute to get out of the pot.