Today, my mother and I went to my grandma’s house to make dumplings.

After a while, I finally arrived at grandma’s house.

He couldn't wait to run into the house.

Mom and grandma were busy kneading dough and wrapping dumplings.

After a while, the white and round dumplings, like balls of cotton, were neatly arranged on the tablecloth, like little dolls.

There are also many white rice noodles and various fillings placed on the table: cowpea filling, soybean filling, sesame filling... I feel itchy after seeing it, and I really want to make some myself.

So, I brought the batter and kneaded it vigorously like grandma, but I felt it was too difficult, so I poured some water on it.

This time it was much easier to knead.

I first rolled it into a white ball, then dug a hole in the middle, then stuffed the ball into it, then wrapped it up, and a chubby dumpling was ready.

But there is still the most critical step!

Just stick the glutinous rice on it and make it protrude. This is the most critical forming stage.

Finally, I carefully placed it in the steamer to steam with its siblings.

Finally, the dumplings came out of the pot.

I couldn't wait to run to the cage.

"Oops! Why did my dumpling turn into a cake?" Grandma said with a smile: "Because you added too much water!" I regretted it so much.

I didn't abandon it either, after all it is my "masterpiece"!

I put makeup on it and stamped it.