The cooking method of mash dumplings is as follows:

1, put the mash into the soup pot (you can also fry it a little bit first), add a little bit of water, cut some shredded ginger and add it in, and cook it with medium heat for about 3 minutes, then serve the mash into a bowl.

2, add the appropriate water in the pot, boil and add the dumplings, boil over high heat, add a little cool water, and then cook until the dumplings are soft and cooked to float up.

3, the dumplings out into the boiled mash, stir. If the mash is too thick and too sweet, add the water used to cook the dumplings appropriately. If you like sweet, you can add some sugar appropriately.

4, it is best not to add the dumplings in the cooking mash, because adding less water to cook not cooked, if you add more water to the flavor of the mash will become diluted and not delicious.

Sweet dumplings itself has a sweet taste, so the soup does not need to add sugar to reduce calorie intake; if it is not filled with small dumplings, soup can be used with sugar cinnamon, sweet wine wine, flower tea or cinnamon red date soup, cinnamon ginger soup instead of the latter can be a complementary body to remove the effect of cold; cooking salty dumplings can be put on some vegetables, increase fiber.

In the face of hot, fragrant dumplings, can not help but want to bite, young and old must pay special attention to eating dumplings remember to slow, small mouth, to avoid dumplings choked throat or trachea. Due to the high amount of "sugar", sesame seeds, fresh meat, peanuts and "high fat" and "high calorie", must be eaten in small amounts, do not eat too much at a time.

Soup dumplings originated in China during the Song Dynasty. At that time, Mingzhou (now Ningbo City, Zhejiang Province) rose to eat a novelty food, that is, with black sesame seeds, lard, sugar as raw materials, first of all, the black sesame seeds ground into a powder, and then lard, sugar successively into the mixture into a ball of kneading to do the filling, the outside of the glutinous rice flour rolled into a round shape, cooked, eat up sweet and savory, interesting. Because this glutinous rice ball cooked in the pot and floating and sinking, so it was first called "floating Yuanzi", and later the "floating Yuanzi" renamed Tangyuan.