1. Stir the dumplings with warm water. (subject to molding) 2. Knead into a round lump the size of jiaozi. And put it on a clean wet cloth. Be sure to get the cloth wet, or it will stick to it. The ratio is 5:3. 4. Small fire, stir patiently. Until it is saccharified. (The fire should not be big, and the oil temperature should not be high. Otherwise the sugar will be bitter. ) 5. Add the jiaozi prepared before one by one, and keep stirring. Let every jiaozi be wrapped in sugar. At the same time, keep the fire small. ) 6. When every jiaozi is covered with sugar and the outer layer has a crispy layer, you can cook. (Out of oil,) Sprinkle with sesame seeds.