The glutinous rice flour itself is poor in water absorption and water retention, and a small change in the amount of water added during processing may affect the degree of cracking of the dumplings.

During the freezing process, due to the exchange of heat, the temperature of the dumpling skin keeps decreasing, the water-retaining capacity decreases, and the water evaporates, resulting in the loss of water and eventual cracking.

The internal expansion pressure generated during the freezing process of glutinous rice balls. This is because the dumplings are composed of an outer skin and a filling wrapped in the outer skin. During the freezing process, the outer skin is first frozen and solidified to form a hard outer layer, while the filling, which contains a lot of moisture, remains unfrozen. As the temperature drops, the water in the filling freezes and expands to create internal pressure, causing the outer frozen skin to crack.

Tips to prevent cracking:

1, the dumpling skin should be like a dumpling skin, thick in the center and thin around.

2, the skin is placed on the tiger's mouth, put the filling and then slowly tighten it with your thumb and forefinger.

3, after tightening the mouth of the dumplings, put the glutinous rice flour rolled a little, and then rolled round, not easy to spread.