Pumpkin black sesame rice dumplings

Yuanxiao is made based on stuffing. The general process is to mix the filling first, mix well, spread it into large thin slices, cool and then cut into cubic pieces smaller than table tennis balls. Then put the stuffing into a machine like a large sieve, pour on the rice noodles, and "sift" them. As the fillings turn into balls when they collide with each other, the glutinous rice also sticks to the surface of the fillings to form the Lantern Festival. The Yuanxiao River rice noodles made are very thin and the surface is dry. The rice noodles absorb water and turn paste when they are cooked in the pot


Tangyuan is made completely differently, similar to making dumplings. First add water to the glutinous rice flour and make it into a dough), then mix the various ingredients for making the stuffing and place them in a large bowl for later use (no need to cut them into small pieces like when making Yuanxiao). The dumpling filling contains more water than the Lantern Festival, which is one of the differences between the two. The process of making dumplings is also like dumplings, but without a rolling pin. The wet glutinous rice flour was extremely sticky, so we had to grab a small mass of wet flour with our hands and squeeze it into a round piece shape. Use chopsticks (or a thin bamboo-like tool) to pick a lump of stuffing and place it on the glutinous rice slices, then turn it with your hands and close it to make the gnocchi. The surface of the well-made dumpling is smooth and shiny,