1. Wash, drain and dry black sesame seeds, stir-fry them with low fire, let them cool, and then grind them into powder with a mortar (or grind them with the grinding function of a cooking machine). The finer they are, the better.

2. Stripping the coating, and mincing (or chopping) the suet after tendon removal;

3. Put the shredded raw board oil into a container, add white sugar and black sesame powder, mix well, knead thoroughly by hand, and make stuffing. When the interior is firm and the surface is fine and shiny, put it in the refrigerator for refrigeration;

4. Mix the ground glutinous rice flour with water to form dough, and the amount of water can be appropriately adjusted according to their respective glutinous rice flour. The mixed dough should be air balls, and the dough should be moist and shiny;

5. Prepare a new towel, wring it out slightly after getting wet, and then spread it on the chopping board; Cut the dough in half, knead it for a long time, add the dosage, take out the black sesame stuffing about 15- 17g in advance, return to half temperature, cut it into small pieces, about 5g, and knead it round;

6. Stand the agent upright, with the section facing upwards, poke a hole in the middle of the agent, spread it evenly around, and the skin edge is slightly thin and inverted umbrella-shaped, then add the lard stuffing and close it;

7. This step is crucial. After the whole dumpling is lightly compacted, put it in the palm of your hands and gently knead it, then put it on a towel and cover it with another towel (anti-drying);

8. The pot is full of water. After the water boils, turn the jiaozi to low heat and gently push it with the back of the spoon to avoid adhesion. After jiaozi rolls and floats, add a bowl of raw water, float again and then add raw water repeatedly. After three times, jiaozi rose again and became fully mature.

9. Fill the dumplings with boiling water, scoop a spoonful of sweet osmanthus dipped in autumn in the bowl, and you can eat.