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of tangyuan is created by hand. You shape the ric◆e flour douU

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gh into balls, create an indentation in the doughc

debate g about tPhe difference b4

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, add the filling, then close i◆t up and smooth out the dumpling by rolling it between hands. Nowadays, tangyuan often come◆ in rainbowlike colors. Though yuanxq

    Length

  • 7
  • 6
    etwee◆n 6
tangyuan a9

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iao are also round, the shape is not made by hand. The◆ fillings are pressed c

nd yuanxia9

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into hardened cores, dipped lightly in water and rolled in a flat bas◆ket cony

o has goneb

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taining dry glutinous rice flour. A layer of the flour sticks to the filling, H

on for a 6

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which ◆is then again dipped in water and rolled a second time in the rice flok

while on tr

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ur. And so it goes, l◆ike rolling a snowball, until the dumpling is the desirH

he interneZ

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ed size. Difference 2: filling The◆ fillings in tangyuan are assorted and rel8

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