Yuanxiao and dumplings are two different things. It can be said that it is caused by the different origins of North and South.

Production difference:

The manufacturing methods are different and the materials used are basically the same.

The stuffing of Yuanxiao is rolled: make the stuffing first, and then stick the noodles layer by layer;

The stuffing of glutinous rice balls is wrapped: mix the dough, wrap the stuffing in the dough and knead it round.

The Lantern Festival made in Beijing is mainly filled with stuffing. I've seen machines do Yuanxiao. First mix the stuffing, stir it evenly and spread it into a big round piece. Cool and cut into cubes smaller than table tennis. Then put the stuffing into a machine like a big sieve, pour in glutinous rice (called glutinous rice in the south) powder, and the machine will "sieve". As the fillings collide with each other and become spherical, glutinous rice also sticks to the surface of the fillings, forming Yuanxiao. The layer of Yuanxiao river noodles is very thin and the surface is dry, so the rice noodles absorb water and become paste when cooked in the pot.

Jiaozi in the south (Beijingers call it jiaozi according to Sichuan custom) is completely different, but it is a bit like Bao jiaozi. First, add water to glutinous rice flour and knead it into dough (just like Bao jiaozi), and let it "wake up" for several hours. Then mix all the stuffing materials and put them in a big bowl for use (don't cut them into small pieces like Yuanxiao). The water content of dumpling stuffing is more than that of Yuanxiao, which is one of the differences between them. The process of wrapping jiaozi is also like that of jiaozi, but there is no rolling pin. Wet glutinous rice flour is very sticky, so we have to pull a small group of wet noodles by hand and squeeze them into a circle. Use chopsticks (or thin bamboo tools) to pick a ball of stuffing and put it on the glutinous rice slices, and then turn your hands around to wrap jiaozi. The surface of the finished jiaozi is smooth and shiny, and some of them are pointed, like a peach. Dumpling skin contains enough water, which is sticky and difficult to preserve. It's better to cook and eat now. Now with quick-freezing technology, jiaozi appears in stores.

Taste difference:

If the Yuanxiao is harder, the glutinous rice balls will be softer.

It's called Tangyuan in the south and Yuanxiao in the north, which tastes a little different. Yuanxiao is stuffed first, then dipped in water, and then rolled out layer by layer with glutinous rice flour, which has a stronger taste. Tangyuan is like making steamed stuffed buns. First, mix glutinous rice flour and stuff it inside. It tastes soft. Now most of the jiaozi bought in supermarkets are halal.

In addition, according to legend, during the reign of Emperor Wu of the Han Dynasty, there was a palace maid named Yuanxiao who lived in seclusion for many years, missing her parents and spending all day in Lacrimosa. Dong Fangshuo, the minister, was determined to help her, so she lied to Emperor Wu that Vulcan burned Chang 'an on the 15th day of the first month on orders from the Jade Emperor. The only way to escape suffering is to let the "Lantern Festival Girl" make many jiaozi that Vulcan loves to eat on the fifteenth day of the first month, and all the subjects decorate them with lanterns. With the help of Emperor Wu, "Yuanxiao Girl" finally met her family. Since then, the Lantern Festival has been formed.

There are different opinions about the formation of the Lantern Festival custom, but it was roughly formed in the Han Dynasty. In the history of Emperor Wu of the Han Dynasty, the Han Dynasty offered sacrifices to a god named Taiyi. It is said that Taiyi was a very prominent god at that time, ranking above the five emperors and owing to the Han emperor, so he was greatly worshipped. According to legend, another Emperor Wendi of the Han Dynasty was also related to the Lantern Festival.

Yuanxiao, also known as Tangyuan, has many nicknames in history, such as "Mian Cocoon, Fenguo, Yuanbao, Tangbing, Yuanbujiao" and so on. It was not until the Yongle period of the Ming Dynasty that it was officially named Yuanxiao. Yuanxiao is divided into two kinds: stuffed and unfilled. Small and sweet without stuffing, with white sugar, longan, sweet-scented osmanthus, diced lotus root and candied fruit as seasoning, also known as "Pearl jiaozi", large and shaped like a walnut with stuffing. Yuanxiao in the north is mostly sweet, with white sugar, red bean paste, sesame seeds and hawthorn, while Yuanxiao in the south is sweet, salty, meat and vegetarian, especially Ningbo Tangyuan and Guiyang Wu Jia Tangyuan.