1, after the water is boiled, put the glutinous rice balls into the boiling water. After putting them into the pot, in order to avoid the glutinous rice balls from sticking to the pot, you can slowly stir them in the pot with a spoon.

2. To cook dumplings, you should master the method of "boiling with slow fire". When the dumplings are put into the pot, turn the fire down and last for about 5 minutes, until the surface of the dumplings looks smooth and floats on the water. At this time, the dumplings are basically cooked.

3. The last bowl of glutinous rice balls came out!

Tangyuan is wrapped. The process of making dumplings is also like jiaozi, without a rolling pin. Pull a small ball of wet glutinous rice flour by hand and squeeze it into a round shape. Wrap the stuffing in it, and then turn and close it with both hands to make dumplings. The taste is sweet and salty, and the skin is smooth. The stuffing is put into flour and rolled into a ball. The skin is rougher than glutinous rice balls, and the boiled soup is also thick, with a single taste and a sweet mouth.