Composition of wrapping dumplings 1 Every New Year, there is always such a warm scene-a family sitting together, making up, and happily wrapping the delicious white and round dumplings. Grandma's dumplings are not only beautiful in appearance, but also delicious. They are full of grandma's love for relatives.
In the north, jiaozi is always eaten during the Spring Festival, but in the south, glutinous rice balls are preferred, because they represent family harmony, beauty and reunion.
Speaking of making dumplings, I will think of the first time I saw my grandmother make dumplings when I was a child. Grandma took out the flour and poured it into the basin. While kneading the dough with chopsticks, she added boiling water with a small ladle. When about two-thirds of the flour was mixed, Grandma suddenly stopped. She took the flour off the chopsticks and kneaded it with her hands. I thought it was quite fun, so I asked my grandmother to mix it for me. Unexpectedly, this dough mixing is also skillful. I just wanted to mix it, and the flour stuck to my hand. I couldn't fix it, and it was a mess everywhere.
Finally, the noodles were made up, and grandma took out the stuffing and prepared to start making dumplings. I saw grandma cut the dough into small balls, then picked up one, pinched it clockwise from the middle with her thumb, kneaded it into the shape of a bowl, scooped up some stuffing and put it into the "bowl", then sent it from the opposite corner to the middle with her thumb and forefinger, then gathered them together, squeezed them into one piece, and then pressed them, and it became a fan-like shape, which was almost finished.
However, this last step is difficult and important. Grandma said that it is necessary to wrap the "general's belly". She first carried the glutinous rice balls with her left ring finger, then covered the general's belly with her index finger and thumb, pressed it tightly in the middle, and trimmed the shape, and the glutinous rice balls were wrapped. Grandma is very skilled in making dumplings. The dumplings born from her hands are so fat and lovely that they are neatly arranged one after another, as if looking at grandma and smiling!
Eating hot dumplings wrapped by grandma, the deep affection pervades the whole room, happiness and warmth ...
Getting up in the morning, I washed my face and brushed my teeth, and saw my grandmother holding the materials for making dumplings, ready to make them. It suddenly dawned on me that today is the annual Lantern Festival. I immediately became interested, rolled up my sleeves and asked my grandmother to teach me how to make dumplings hand in hand.
Grandma took out a package of glutinous rice flour and a package of bean paste stuffing. I began to make dumplings. First, I poured glutinous rice flour into a clean basin, poured some hot water on it, waited for the water to cool down a little, and then kept stirring in one direction by hand. Grandma said: "The dough should be made with three colors (basin light, surface light and hand light), so that the glutinous rice dumpling skin will be glutinous and chewy. After a while, the noodles were reconciled. Then knead the dough into long strips, take out small pieces of dough, knead them into balls, press a hole in the ball with your thumb, and put the red bean paste into the hole. Finally, keep your mouth shut. A small and exquisite dumpling was born. In this way, I made several more in succession. In order to make my dumplings more unique, I made a smiling face on the skin of the dumplings with bean paste. That dumpling has become a "work of art", and people can't put it down in their hands.
It's time for breakfast, and our whole family sits around the table and eats steaming dumplings with relish. My masterpiece is especially popular with everyone. I eat dumplings made by myself and feel more delicious than ever before. Today, I learned to make dumplings. It's really a rewarding Lantern Festival!
When the Lantern Festival comes, my favorite thing is to eat dumplings, but I have to make them myself. Just do it. When I learn, I will cook it for my parents. I pour water into the basin first, and then add moderate glutinous rice flour. Then it is constantly stirring and rubbing by hand. In the end, the dough turned into little dumplings in my hand. Finally, put them all into the pot, and a bowl of sweet Yuanxiao is finished. Have you learned?
Today is Yuanxiao, the day to eat dumplings. Therefore, we have prepared kneaded dough, stuffing, spoons and other materials for making dumplings.
The second class of "Ding Rinrin" began in the afternoon. My classmates and I spread out the tablecloth and put the prepared materials on it. I couldn't wait to take out the dough, but it was hard to pinch. Now I hurt my brain. What should I do? I'm afraid I won't have time to make dumplings even if I hurry up and get soft now. Just when I was anxious like an ant on hot bricks, my team members offered to lend me some dough, and I thanked them again and again. I grabbed a handful of dough and rolled it into a ball, pressed it into the center of the ball several times with my thumb, and then pressed it in circles with my other fingers. When the ball turned into a small bowl, I dug a little stuffing with a spoon and put it into the "bowl", then squeezed the dough on the side and rubbed it on my palm. I am looking forward to my perfect achievement, but the reality is cruel, and the result is terrible. Either the stuffing of the dumplings is coming out or the skin is broken. The team members not only don't help me, but also smile heartlessly.
Not convinced, I grabbed a handful of dough and began to knead, rub, press and squeeze, but as a result, I tried several times and ended in failure, and I completely lost confidence. At this time, Guo Zixuan couldn't bear to see so many of my failures. He came to teach me carefully and I finally learned. I grabbed the dough with confidence and followed the method she taught me: not too much stuffing, holding the unsealed mouth with my thumb and fingers, slowly turning the other hand underneath, slowly pinching the dough with my thumb and fingers, and then rolling the dumplings into balls. In this way, I made one finished product after another, and I also understood what failure is the mother of success.
This Lantern Festival is spent in our joy.
Bao Tangyuan Composition 4 "Last year, the flower market was full of lights. On the moon, the willow shoots, and people are about after dusk. " This beautiful poem describes the bustling and quiet scene in the city at the beginning of the Yuan Dynasty. Naturally, the custom of Lantern Festival is not limited to lanterns, but also to wrapping Yuanxiao. This year's Lantern Festival, we had a Lantern Festival at school.
At the beginning, I saw grandma Jiang Danqi helping us to make noodles. She first poured a little carrot juice on the glutinous rice flour, then turned it over, pressed it, rubbed it, then poured some carrot juice, turned it over, pressed it, rubbed it, and repeated this process until the noodles turned orange! A big orange mariko came out. It is no exaggeration to say that it is a big round. An oval dough lies there, which is like a big round. After mixing the noodles, I went back to the group, laid the tablecloth, put on gloves, and prepared myself for making dumplings.
Grab the dough and get ready to start work! We have no experience at all, so we all learn from grandma Jiang Danqi. I saw grandma pull out a piece from the dough like a round ball, then rub it into a ball, hold down the center of the round ball with her thumb, put her forefinger on both sides of the ball, then press down with her thumb and lift her face up with her forefinger, and the ball became a bowl. Grandma got another spoonful of bean paste, no more or less, just over half. Then she pinched and rubbed it again, and a spherical dumpling appeared. The whole action was done in one go, without any sloppiness.
After barely finishing more than a dozen Yuanxiao, I went to "inspect" with Chen Honghao. Walking to Gu Jianwei, I saw the most wonderful Lantern Festival ever: a white dumpling with a few sesame seeds on it. When I went to Peng Xiaoyu's place, I saw a few dumplings like pig heads ... After the "inspection", I took a bowl to eat Yuanxiao. Facing the colorful Yuanxiao in the bowl, I comforted myself: "Maybe I can eat the glutinous rice balls wrapped by Gu Jianwei."
Making dumplings composition 5 You know, making dumplings is a craft. But no matter how I learn, this dumpling seems to be against me, but it is not obedient. If you want to pinch a circle, it is flat; If you want to make something creative, it will turn into a pile of mud, and it won't work ... Today, our handicraft class is going to the canteen to make dumplings.
The first step is kneading dough. I am not the material for kneading dough. A piece of dough is heavier than me. How can I knead it? Fortunately, we have a master of kneading dough-Yu Wang Le, a classmate who claims to open a noodle shop at home. I saw that she first put a bowl of flour in the basin, then slowly poured a bowl of water into the basin, and then skillfully operated it. In a short time, the "master of kneading dough" kneaded the flour into dough.
The second step is to make dumplings with stuffing. The teacher gave each of us half a bowl of sugar, and some naughty students sneaked into the kitchen of the canteen, scooped up a large bowl of sugar and dipped their fingers in it. I'm not as naughty as they are. I carefully wrapped the dumplings, which were not bad. Some students don't put stuffing in the dumplings, just knead a small ball, and then roll a sweet "icing" outside, which looks like an ornament decorated with rhinestones.
The dumplings are cooked, and some of the "foodies" have been drooling over them for a long time. They drool and look at the cooked dumplings, hoping to swallow them in one gulp.
We can finally eat, ah, so sweet! It turned out that it was all those "decorations" dumplings that caused the disaster. The "icing" on the outside has melted and melted into the soup. Because the soup is sweet, the dumplings are also sweet. I don't want to eat after eating one or two. I'm really tired. But this is my own dumplings, which tastes special!
Making dumplings composition 6 In the New Year, our family gathered together to make dumplings. I remember that day, my father, mother, grandfather and grandmother made dumplings together in the kitchen. Let's prepare the materials first: glutinous rice flour, water and sesame stuffing. The dough is about to be mixed. I first poured glistening flour into a basin, and then poured water on the flour, but I accidentally poured too much, and the flour almost became flour soup. There is no way, I can only play along and put an extra handful of glutinous rice flour on it, which is better.
Looking at the neat grandmother, she has pinched a lot of dumplings and put them neatly on the plate. I also quickly took a piece of flour and rubbed it in my palm. The little dough rolled around between my palms, more and more round, like a big pearl. Then I pressed it into a round piece, put sesame stuffing in it, closed it hard, rolled it in my hand, and soon it became white, fat and round, just like a chubby little round face. In this way, a lovely dumpling was born in my hand. Compared with everyone, I found that my glutinous rice balls were a whole circle smaller. Dad said humorously, "children are like children!" " I retorted, "This is called being different! Look, how cute! "
After everyone's hard work, there were more and more dumplings on the plate, and it didn't take long to wrap all the flour. The last step is also the most crucial step. Grandma checks the gate and puts the dumplings in the boiled water. After a while, the dumplings slowly floated up from the bottom of the pot, rolling from time to time, like small silver beads dancing happily in the pot.
"Boiled, boiled!" I cheered happily. It smells good! I gathered around the pot and found my own dumplings. I thought happily: The dumplings in this pot are not only filled with sesame seeds, but also filled with endless joy!
Today is the Lantern Festival, and it is the day to eat dumplings. Therefore, we have prepared kneaded dough, stuffing, spoons and other materials for making dumplings.
The second class of "Ding Rinrin" began in the afternoon. My classmates and I spread out the tablecloth and put the prepared materials on it. I couldn't wait to take out the dough, but it was hard to pinch. Now I hurt my brain. What should I do?
I'm afraid I won't have time to make dumplings even if I hurry up and get soft now. Just when I was anxious like an ant on hot bricks, my team members offered to lend me some dough, and I thanked them again and again. I grabbed a handful of dough and rolled it into a ball, pressed it into the center of the ball several times with my thumb, and then pressed it in circles with my other fingers. When the ball turned into a small bowl, I dug a little stuffing with a spoon and put it into the "bowl", then squeezed the dough on the side and rubbed it on my palm.
I am looking forward to my perfect achievement, but the reality is cruel, and the result is terrible. Either the stuffing of the dumplings is coming out or the skin is broken. The team members not only don't help me, but also smile heartlessly.
Not convinced, I grabbed a handful of dough and began to knead, rub, press and squeeze, but as a result, I tried several times and ended in failure, and I completely lost confidence. At this time, Guo Zixuan couldn't bear to see so many of my failures. He came to teach me carefully and I finally learned.
I grabbed the dough with confidence and followed the method she taught me: not too much stuffing, holding the unsealed mouth with my thumb and fingers, slowly turning the other hand underneath, slowly pinching the dough with my thumb and fingers, and then rolling the dumplings into balls. In this way, I made one finished product after another, and I also understood what failure is the mother of success.
This Lantern Festival is spent in our joy.
On Saturday night, dumplings were cooked at home, and I volunteered to join the ranks of dumplings-making personnel.
Mother first added hot water to the flour, then mixed it into a dough with moderate hardness, and then mixed sesame, sugar and oil together. What about me! I also washed my little hands clean and "prepared for battle."
At the beginning of wrapping, my mother gently kneaded the dough into a round ball, then slowly kneaded it into a fan piece, put the mixed stuffing into the fan piece, and then pressed it with her thumb while kneading it. Finally, she made a ball, and a big round dumpling was made. While watching my mother busy, I whispered, "That's all there is to make dumplings. It's my turn to show my talents!"
I also kneaded the dough into a round ball first, then kneaded it into a fan, and then put it into sesame stuffing, but no matter what, it was never wrapped together-it was either scattered here or cracked at the other end, which made me too many cooks patchwork. As a result, stuffing was thrown everywhere, and a lot of flour stuck to my body, and my five fingers were still sticky, so I couldn't open them.
It took me a lot of effort to wrap one. When I look carefully, there are sesame seeds all over the dumplings! Mom looked at it and said with a smile, "This is not glutinous rice balls! It looks like a flower ball. " The hard work has not been affirmed at all, and my tears are coming out. At this time, my mother said to me earnestly: "Many things look simple, but they are not so easy to do. There are tricks to do everything, you look carefully ... "Said the demonstration-I saw my mother holding the skin in her left hand, putting the stuffing on the skin, pressing her thumb on the stuffing, and the other four fingers gathering up, pinching the mouth tightly ... Soon, a round and smooth dumpling was wrapped. "Oh, so that's it!" I suddenly realized. According to the method taught by my mother, I also made a lot of dumplings, and each one is better than the other!
Everyone had a good time at dinner, and I had a big appetite, because I not only learned to make dumplings, but also learned that no matter what I do, as long as I use my head and work hard, I will succeed!
The Lantern Festival in my family this year is different from previous years. On the morning of the Lantern Festival, my father said, "In previous years, we always bought ready-made dumplings to eat. How about making them ourselves this year?" As soon as I heard this, I clapped my hands and applauded! So, we immediately took action to prepare the materials.
When the materials for making dumplings are ready, we'll start at once. I first pour the flour into a small basin, add a proper amount of water, and rub it all the time with my hands, and finally knead it into dough. Then I roll the dough into flat skin with a rolling pin. Look at my carelessness. I haven't wrapped a dumpling yet, and I have got flour on my clothes, face and hair. I don't care. Pour peanuts on the dumplings. The whole skin of the dumplings is full of peanuts, and the bag can't be wrapped. My mother said to me, "the stuffing of a dumpling is only half of that of the dumpling, and the skin is too thick or too thin."
So, I rolled another piece of skin. This time, I can carefully roll the dumpling skin not too thin or too thick, and pour in the right amount of peanuts. I thought it would be wrapped perfectly this time. Who knows, when I tried to knead the dumpling skin wrapped with peanuts into a ball shape, I pressed it too hard and flattened it, and the peanuts flowed out.
Undaunted, I rolled a piece of dumpling skin, poured peanuts on it, carefully wrapped it, gently pressed the dumpling in the middle with both hands, and slowly kneaded it into a ball. I rubbed it slowly, faster and faster. Finally, the dumplings I made came out! The joy of success kept me going. The second, third, fourth ... When all the dumplings are ready, put them in hot water to cook.
The dumplings were cooked, and I ate one at once. Mmm, it's delicious!
Bao Tangyuan Composition 10 The New Year is coming, which also means that the Lantern Festival is coming soon. On the Lantern Festival, every household should eat Tangyuan. So my mother and I made dumplings together, because the dumplings we made were much more delicious than those sold in the store.
To make dumplings, we need to prepare porridge, the more glutinous it is, the better, and then pour it into a big bowl, and then put a proper amount of glutinous rice flour on it, depending on how much porridge is put. Then we have to knead it into a ball. Of course, this strength has to be given to my mother. My mother said that we should knead this dough as long as possible, so that there will be more and more fibers inside, so that the outer skin of this dumpling will not stick to the teeth, and it will be more chewy. But this kneading lasted for 30 minutes. Finally, under my constant urging, my mother finally put down the dough in her hand. Walking to the cupboard, sesame powder came out. Now I finally have a job, haha.
Now, my mother began to teach me how to make dumplings. First, I looked at my mother's appearance. I tore a little dough to make a small round ball. Then I watched my mother dig a hole in the round ball, pour a little sesame powder into it, and then put it together. It seemed like a very simple step, but in my hand, I exposed the heart of the glutinous rice ball. My mother taught me over and over again, and I finally wrapped the dumplings like dumplings. After a while, my mother and I wrapped all the dumplings. Ah, we can finally cook. After waiting for a few minutes, I smelled the tangyuan, and after another 1 minute, the freshly baked tangyuan came out. How happy I am to eat my own dumplings. Ah, the skin of this dumpling is really the same as what my mother said! It doesn't stick to teeth at all, and the sesame heart in the glutinous rice balls is also very fragrant. I ate five dumplings at once!
In this dumpling, I understand the joy of labor. I will take part in this kind of labor more often in the future!
Bao Tangyuan Composition 1 1 Tangyuan is one of the famous snacks in Ningbo and one of the representative snacks in China. It is fragrant, sweet, fresh, smooth and waxy. When the skin is bitten open, it is oily, waxy but not sticky, fresh and delicious, so I especially like to eat glutinous rice balls.
On that day, my mother said to me, "Today, we make glutinous rice balls, and I jumped up happily. We bought glutinous rice flour and sesame seeds from the supermarket, and we are going to start making dumplings. I saw my mother first pour glistening flour into the basin, then add some water, knead the flour into a big ball, and then give me some small balls from the big ball. I put those dumplings in my small hand, I pressed a hole in the stomach of the dumplings, then put sesame seeds in the hole, and closed my hands hard. I sealed the hole of the dumplings, and I rolled them around in my palm. Soon, they became white and fat. It really looks like white beads. At this time, I saw that my mother had also wrapped many dumplings on the table, which really looked like table tennis.
The dumplings are about to be cooked. I gently put them on my palm. They are really like divers. They turned 360 degrees on my springboard and jumped sideways. At first, they were like warming up in the swimming pool, and then they started to fight. You punched me and kicked me. It was really fun. Some heads are swollen, some faces are scratched, and some even have intestines flowing out. The strong glutinous rice balls are not injured, but they are completely intact. I saw them fighting so hard, so I said to my mother, "Mom, let them stop fighting, or let's invite them to the basin." So, my mother invited those dumplings to the basin with a big spoon. We cheered around the basin.
I saw one dumpling after another, although the skin and flesh were unbearable, but the fragrance really made people drool. After the lard and sesame seeds in it were driven out, I picked up a small spoon and ate it with great gusto, thinking that this dumpling not only contained sesame seeds, but also contained my endless happiness.
Every year during the Lantern Festival, every household has to wrap and eat dumplings, which means reunion. Tangyuan was first called "Floating Yuanzi" in the Song Dynasty and later called "Yuanxiao". Just this year's Lantern Festival, I also made dumplings for the first time.
I'll spread the plastic wrap on the table first, with sesame stuffing, dough and flour mixed. I'll grab a small piece of dough first. Press the dough into a cake and put sesame stuffing in the middle. Wrap it back again, and one rub will be one. However,
Naughty stuffing came out. Tangyuan became steamed dumplings. I quickly made up for it, and the dumplings became "fat generals" again. I repeated the above steps and made more than a dozen "Fat General" dumplings in one breath. At this moment, my mother came over and looked at my "fat general"
Said, "This dumpling is too fat. It needs to be thinner." I listened and said "I know". Say that finish, I hum this little song, while package.
"Thin soldier" sweet dumplings.
However, I found a problem, the dough will stick to my hands, and I will clean it when it sticks. I quickly asked my mother, and her mother said, "If you sprinkle flour on your hands, it won't stick." No sooner had my mother finished than I spilled flour in my palm. After sprinkling, I continued to make dumplings. Hey, it worked. The dough doesn't stick to your hands. However, then I came across another big problem: Tangyuan and Tangyuan stuck together. At this time, it suddenly occurred to me that since there is flour on my hand, it won't stick to my hands. I will sprinkle some flour between the dumplings so that they won't stick together. It really worked.
In a short time, I packed a lot of dumplings. Mother put my wrapped dumplings in the pot. Half an hour later, the dumplings floated on the water and were out of the pot. I ate my own dumplings, and my heart was full of joy.
The Lantern Festival is one of the traditional festivals in China. People light lanterns and set off fireworks in this festival. Of course, the most indispensable thing is to eat dumplings. Tangyuan represents reunion, and after eating it, the whole family will be reunited.
Today is the first day of the Lantern Festival. A reporter from Pengcheng Evening News organized a dumpling-making activity, which was located on the fourth floor of Huamei Commercial Building. I got up early, and after breakfast, my grandmother and I went straight to the activity place by bus. After asking, the activity room was in the playground on the fourth floor. After that, the first group of applicants was full, so we had to wait for the second group.
Half an hour later, it was our turn. I began to wrap dumplings, only to see the dough on the panel thin and slippery as white as snow, and the delicious dumpling stuffing made of peanuts and sesame seeds. Next, I began to knead Yuanxiao. I separated a small dough from a big lump of dough, rubbed it, then dragged the dough with one hand, and then turned it while kneading. Soon, a dumpling shell was made, and then a stuffing was filled in to slowly seal the mouth. But when I saw that this Yuanxiao was long and flat, I slowly put it in my hand and rubbed it. Finally, I made a smooth and round soup without "wrinkles" I mastered the skill, and the more I made it, the more beautiful it became. I made six or seven white and round dumplings in one breath. Looking at my "work", I don't want to mention how happy I am.
Half an hour passed in a blink of an eye, and I followed my grandmother home happily with my own homemade dumplings in the safety box. I learned from this activity: "Do things by yourself, don't rely on your parents. Because only by doing it yourself can you have plenty of food and clothing. "
Making dumplings 14 I know many skills, such as cycling and swimming ... but I have learned a new skill, that is, making dumplings.
At the weekend, my mother bought glutinous rice balls and prepared to wrap them. I saw my mother wrap it three or two times, and I thought, isn't it difficult? I also want to learn, so I wash my hands and prepare dumplings.
I took a big dough first, rounded it first, then flattened it hard and pressed the middle part down. Then, make it into the shape of a bowl. I scooped up a spoonful of stuffing and put it in the middle of the "bowl", holding the dumplings in one hand and closing the edges in the other. My heart is sweeter than eating honey, but at this moment, the glutinous rice balls are like a naughty child. There is a crack here, and just after I closed it, there was another hole there, and all the stuffing ran out. Alas, I had to do it again and finally closed it all. I kept rubbing, and after a while, it "exploded". I looked at my hands full of stuffing and thought, I will never do it again! My mother seemed to understand my mind and reminded me: "Your dumpling skin is too thin, and there are too many fillings!" " I listened to my mother and made a new one.
I gently pressed the dough, scooped up half a spoonful of stuffing, put it in my hand and gently rubbed it. The dumplings became more and more round. My heart was filled with joy. I held the dumplings in my hand and shouted, "My first dumpling is ready!" " My mother smiled and said to me, "You have learned a new skill." Although I made a big one and a small one, I was still very happy. Eating my own dumplings, I'm so happy!
Looking at the dumplings wrapped by myself, I understand that we can't give up halfway, as long as we persist, we will always succeed!
Bao Tangyuan Composition 15 Lantern Festival is coming, and our family has been busy for this festival early.
Early in the morning, mom was busy in the kitchen. I think I've grown up and can't even make dumplings. What's it like? I'd better take this opportunity to ask my mother for advice. I told my mother what I thought, and she agreed to do it, but she also made me a condition that I couldn't give up halfway. I agreed happily.
My mother said to me, "To wrap glutinous rice balls, you must first knead glutinous rice flour, and the water in glutinous rice flour should be put in no more or less ..." So, as my mother asked, I put half a bowl of glutinous rice flour in a big bowl, put some water in it, and began to knead it. Ten minutes passed, and twenty minutes passed, but glutinous rice flour was still sticky, not like a ball at all, and my hands were sour. I don't want to knead it any longer, but I remembered my mother's request and had to continue to knead it. After a while, I finally kneaded it into a glutinous rice ball.
Mom saw it and said to me, "Then try to wrap dumplings according to my style!" " I tried to pick up a small lump of glutinous rice flour and knead it into a "small bowl", but the "bowl" couldn't stand. My mother had made several, but I didn't make any. I was so anxious! My mother looked at my mess, patiently taught me by hand, and remembered several times of practice, and I finally succeeded.
Later, I put a little mixed stuffing in the "small bowl" according to my mother's sample, and rubbed it again. No, I rubbed it a few times, and all those stuffing were rubbed out by me. What should I do? Suddenly, I had a brainwave and came up with a good idea. I took some kneaded glutinous rice flour and stuck it on the exposed place like an adhesive plaster. In this way, I made seven or eight at once. When I made it to the ninth place, I was discovered by my mother's "critical eye". I stood there blushing and silently, waiting for a storm to come. On the contrary, my mother not only didn't scold me, but also kindly taught me how to wrap it so as to be both beautiful and not revealing. I am happy to do it again ...
In the evening, we negotiators sit together and eat glutinous rice balls. I think today's dumplings are especially sweet, waxy and delicious, because I made them myself!