Yuanxiao is mainly filled with stuffing. The general process is to mix the fillings first, then spread them into flat pieces with a certain thickness, and then cut them into smaller cubes after cooling. Then put the cut stuffing into a container like a big sieve, pour the rice flour on it, and then continue to draw circles with the big sieve. The fillings collide with each other and become spherical, and rice also sticks to the surface of the fillings to form Yuanxiao. The layer of rice noodles in Yuanxiao River is very thin and the surface is very dry. When rice noodles are cooked in a pot, they will absorb water and become bigger and sticky.

Tangyuan is similar to Bao jiaozi. First, glutinous rice flour is made into balls with water, then it is ground into small balls of wet noodles by hand, and then pressed into thick round sheets, which is equivalent to the function of dumpling skin. Stir the stuffing evenly and put it in a large bowl for later use. When wrapping jiaozi, use chopsticks to pick a ball of stuffing and put it on the prepared dumpling wrapper, then turn it over and rub it into jiaozi with both hands. Extra large jiaozi has a smooth surface, and you can't even see the closing position ~

Therefore, the water content of dumpling stuffing is generally more than that of Yuanxiao, and the skin is thicker than Yuanxiao, so it tastes more elastic.