Put the watered-up noodles on a clean white cloth for 15 minutes and the water will be sucked out, and you can do it again and again with good results. You can add cornstarch and butter to the thinned out glutinous rice flour dough, steam it on the pot, and then refrigerate it so that the glutinous rice flour dough won't be thinned out, here's how to do it:

1, first of all, grab an appropriate amount of cornstarch, and according to the degree of thinness and thickness of the glutinous rice flour to estimate the amount.

2. Stir the cornstarch and the thinned out glutinous rice flour together as much as possible without any dry powder.

3. Steam for 10-15 minutes.

4, steamed glutinous rice dough to dry until not hot, the butter slowly kneaded into the process, this process is more difficult to form, do not rush while grabbing and kneading, until the butter and dough completely integrated.

4. Steam the glutinous rice ball until not hot, the butter slowly kneaded in, this process is more difficult to form, do not be anxious while grabbing and kneading, until the butter and dough completely integrated.

6, and then take out, glutinous rice flour dough is not thin, you can carry out normal operation.

Soup dumplings cooking tips:

1, do not make too much lard when filling, not too much sugar, otherwise it will be greasy, the amount of lard is just wet all the filling is appropriate. 2, and the noodles should be used in scalding water, a little less added.

3, the surface should be kneaded vigorously, until smooth and not hands without cracking, but also not too wet, otherwise the good dumplings easily deflated.

4, add the filling after rolling the dumplings should be gently rolled, not too thin, otherwise the filling is easy to wear out the skin.

5, the water to be open under the dumplings, all done after the fire a little big, but not too big, otherwise the shape of the dumplings is not good.

6, do not take a spoon to stir the pot, turn the pot directly.

According to legend, soup dumplings originated in 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 filling, add a little sugar, the outside of the glutinous rice flour rolled into a round, cooked, eat sweet and savory, interesting. Because this glutinous rice dumplings cooked in the pot and floating and sinking, so it was first called "floating Yuanzi", and later some areas of the "floating Yuanzi" renamed the dumplings.