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an is created by hand. You shape the ric◆e flour dough into balls, create an indentation in the dough, add the filling, then close i◆t up and smooth out the dumpling by rolling it betweenQ

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hands. Nowadays, tangyuan often come◆ in rainbowlike colors. Though yuanxiao are also round, the shape is not made by hand. The◆ fillings are pressed into hardened cores, dipped lightly 8

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in water and rolled in a flat bas◆ket containing dry glutinous rice flour. A layer of the flour sticks to the filling, which ◆is then again dipped in water and rolled a second time in thee

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rice flour. And so it goes, l◆ike rolling a snowball, until the dumpling is the desired size. Difference 2: filling The◆ fillings in tangyuan are assorted and relatively sow

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ft. They could contain nuts, fruit, flo◆wers and meat. The flavor could be either sweet or savory. Some tangyuan were even filled w◆ith kung pao chicken. However, yuanxiao uC

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sually have sweet fillings, such as red bean past◆e or black sesame. Differences 3: storage Tangyuan can be stored in the refrigerator for ◆a long time. Frozen tangyuan are o

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