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There are two parts to making yuanxiao and tangyuan - making the filling, and assembling the dumpling. The filling consists mainly of granulated sugar, rock sugar, sweet osmanthus flowers, nuts, and sesame seeds. Sometimes ham, bacon, shrimp, or coconut are used. These ingredients are mixed together and formed into small balls, and set aside to dry.

Assembling northern-style rolled yuanxiao is quite different from wrapping jiaozi (wheat-flour dumplings with meat or vegetable filling). First, a previously prepared ball of filling is moistened with water, and then placed in a bowl filled with glutinous rice flour. The bowl is shaken back and forth, causing flour to adhere to the ball as it rolls around. This process is repeated as many times as necessary, building the yuanxiao up like a snowball until it reaches the desired size.

In southern China, it is customary to use another technique to assemble wrapped tangyuan. Glutinous rice flour is mixed with warm water, kneaded, and formed into balls. A depression is made in the ball of dough, and a small amount of filling is inserted. The dough is then pinched together and the ball is smoothed over, sealing the filling inside. The tangyuan is then ready for cooking.

To cook yuanxiao or tangyuan, a pot of water is brought to a rolling boil. After the dumplings are put in the water, they will sink to the bottom of the pot. They should be stirred in one direction only, otherwise they will stick to the pot and break. After the water resumes boiling, a small amount of cold water is be added. This process should be repeated several times, until the dumplings float to the top of the water, indicating that they are done.