0 In a bowl, whisk together glutinous rice flour and salt. Slowly pour in warm water, making sure to constantly stir until a dough forms. Knead the dough a few times until smooth. Cover with a damp paper towel and set aside to rest for 15 minutes.
1 Combine Nutella, crushed hazelnuts, and salt in a small freezer-safe bowl. Mix together until well combined. Cover with plastic wrap and place in the freezer for 30 minutes to harden.
2 To a pot, combine water, sugar, cinnamon sticks, star anise, whole cloves, ginger, and orange peels. Bring to a boil then reduce to a simmer for 10 minutes. Strain then set aside for later.
3 Take the dough and roll it out into a long log. Cut into 12 even pieces, about 20 grams each. Using your hands, roll each piece of dough into a round ball. Cover with a damp paper towel to prevent the dough from drying out.
4 Remove the filling from the freezer. Scoop out the filling using a small spoon, about the size of a teaspoon. If the filling is too hard, let it soften on the counter for a few minutes. If the filling gets too soft, place it back in the freezer for 15 minutes.
5 Take a dough ball and gently flatten it into a 2-inch circle. Place the filling in the center of the dough then seal the dough around the filling. Roll the dough into a smooth round ball. Repeat until all Nutella balls are made.
6 Bring a pot with 4 cups of water to boil. Reduce to a simmer then add the Nutella balls. Gently stir to prevent them from sticking to the bottom. Simmer until the dough balls begin to float, about 4-5 minutes.
7 While the dough balls are cooking, reheat the soup. Immediately transfer the cooked Nutella balls into a bowl and serve with hot soup. Enjoy!
