2, black sesame filling practices: black sesame into the dry pan in a low-fire frying until cooked, turn off the fire; cooled into the blender, polished black sesame powder; add sugar, lard, mix well, into the refrigerator for more than an hour; take out divided into six, pinch together to form a ball;
3, in the dumpling powder a little bit of pouring into the warm water, mixed and kneaded into a smooth dough. Molasses 10 minutes;
4, knead the dough into long strips, divided into six small dosage;
5, take a small dosage, knead in the palm of the hand and slightly flattened, slowly with the hands of the thin crust, into the black sesame filling, with the tiger's mouth of the hands to close the mouth, and gently knead round.
6, pot of boiling water, into the dumplings billet, stirring with a frying spoon along the side of the pot to push the dumplings turn up, in order to prevent sticking to the bottom of the pot, high heat cooking to dumplings float, turn the heat to low, cover the pot to cook, see the open on the addition of a little cold water, continue to cover the child to cook, *** add three times the cold water, cook until the dumplings become larger and softer can be.