From the list of ingredients, the main ingredient of soup dumplings is glutinous rice flour, which is kneaded with the right amount of warm water to form a moderately soft and hard dough, and then divided into small pieces and rolled into balls, which become soup dumplings. The ratio of glutinous rice flour to water and the quality of the dough will affect the taste and quality of the dumplings. However, as long as you follow the correct ratios and steps, there is usually no chance of boiling over.
As for the production steps, the key to cooking soup dumplings is to master the fire and time. Generally speaking, first boil the water over high heat, then put the dumplings into the pot and gently push the dumplings with a spoon to avoid sticking to the bottom. When all the dumplings float up, add a proper amount of cold water, which will make the dumplings more Q-bouncy. Then, continue to cook on medium heat until the dumplings float again, then add the right amount of cold water. Repeat this 2-3 times, not only to ensure that the soup dumplings are cooked, but also to make the soup dumplings more elastic.
In short, as long as you master the proportion and steps in the production process, there will be no soup dumplings cooked paste.