The way to make soup dumplings:

1, add warm water to the glutinous rice flour and mix well;

2, and a good noodle, but found that the dough is not very soft;

3, take a 40 grams of small dough, put into the pot to boil, cook, the dough floats means cooked;

4, the kneading of the dough into small pieces, put the just cooked small dough into, and evenly;

5, and good and very soft, flexible, and can be stretched;

5, and good dough is very soft, flexible, and can be stretched;

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5. The dough is very soft and elastic, and can be stretched out;

6. Roll the dough out and divide it into small doses of about 30 grams each;

7. Put the small doses under your hand and roll them together, or if you can't do it, pick them up and roll them out one by one;

8. Take a rounded dose and flatten it;

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9, sesame seeds and sugar crushed and mixed, filling;

10, wrapped into the sesame seed filling and wrapped tightly to seal the round again;

11, the broken ginger and ice chips sugar into a pot of boiling water to boil, dissolved into the kneaded dumplings, cook until all the dumplings floating can be.

The difference between the dumplings and snacks:

The essential difference lies in the production process: the snacks are "rolled" out, while the dumplings are "wrapped" out.

One, the difference in taste

Soup dumplings: in addition to sweet, there are savory, both filled, there is no filling solid. One of the savory soup dumplings is basically in the middle without filling, rely on soup into the savory; and no filling solid soup dumplings is very light, just put a small amount of sugar in the soup, unlike sesame peanut filling so greasy, suitable for people who are afraid of oil selection.

Yuanxiao: the biggest feature is sweet, relatively few types of fillings, mainly black sesame, five kernels, bean paste, etc., and then add some sugar.

Two, the difference between the fillings

Soup dumplings: the earliest black sesame, bean paste, walnuts, nuts, jujube paste. Now people's tastes are more and more picky, in order to meet the market demand, Lanterns and dumplings also break the tradition, to the fruit flavors, the last two years also appeared in the coffee, matcha and other Western flavors, a little bit chaotic feeling.

Yuanxiao: the earliest to assorted fillings, jujube mud fillings are mainly. Mixed filling is actually sugar, rose, sesame, bean paste, yellow cinnamon, walnuts, nuts mixed together, feel especially like moon cakes in the five kernel filling.

Three, the difference between the production process

Soup dumplings: the process of making soup dumplings, like dumplings. Need to first glutinous rice flour and good, wake up; and then do the filling, the filling of water content than the filling of the Lantern, can be scattered like dumpling filling, can also be kneaded into a small ball; and finally pull a piece of dough, kneaded into a piece, the filling wrapped inside, kneaded into a ball can be.

Yuanxiao: is the main filling, the first filling is good, cut into small pieces, and then put the filling in a large colander containing glutinous rice flour back and forth (now with a machine), shaking to the outside of the filling rolled on a thick layer of glutinous rice coat until.

Four, the difference in taste

Soup dumplings: the skin is strong, the filling is also chewy, the soup will be more viscous, a little like drinking rice soup.

Yuanxiao: smooth skin, delicate taste, because the filling of water, so the moment the dumplings are bitten, the filling will flow out like quicksand; in addition, the soup cooked out of the soup dumplings than Yuanxiao bright.