Dumplings with Wrappers Made from Hot Water Dough, called “Tangmianjiao”, used to be a popular snack sold between the Spring Equinox and the Beginning of Summer, but the exact technique of making it has been lost since the 1970s.
To make the dumplings, the flour must be mixed with boiled water to make the dough so that the wrappers of the dumplings can be smooth and chewy. The stuffing typically contains boiled and chopped bamboo shoots.
Usually, each dumpling has 12 folds representing 12 months of a year, which is a token of reunion.
