Skin-making: firstly, grind the japonica rice into fine powder without hard particles, take a little, then cook it in a pot, stir it into paste with chopsticks to make a pot of thin paste soup, then pour it into a bucket, add the japonica rice powder and knead it until it is evenly mixed, with moderate toughness and elasticity, and roll it out one by one like dumpling skin.

Stuffing: Stuffing without crispy rice, mostly vegetables and miscellaneous grains. Salted potatoes, taro or bamboo shoots are cut into small pieces, and a small amount of tea or curry, salt and monosodium glutamate are fried. Or cook soybean, add salt and pepper, and grind. Sweet stuffing can be taro paste or bean paste. I'm not sure what you said is the same as what I wrote. Maybe it tastes different.