1. Prepare fine rhubarb rice flour, scald half yellow wheat with boiling water, and stir quickly while pouring water. Add glutinous rice flour to the remaining yellow wheat and simply mix.

2. Let the hot air in the yellow wheat dry thoroughly, then pour some cold water into it and stir it, and then knead it evenly by hand. Don't soften the dough, make it a little harder, and stew it for a few minutes first.

3. Then rub it again. At this time, the yellow wheat dough is slightly hard, but it is easy to agglomerate and sticky.

4. Add white sugar to the cooked sesame powder (the amount of white sugar can be controlled according to personal taste) and put it into a cooking machine to grind it into black sesame powder, so that the sugar and black sesame are fully mixed.

5. Pour a little corn oil into the black sesame powder and stir the black sesame powder into a ball. Don't pour too much oil at once, black sesame doesn't eat much oil. Of course, people who like lard can also mix it with lard!

6. Take a good piece of yellow rice ball, make it into a bowl after reunion, and add black sesame stuffing.

7. Then keep your mouth shut for reunion. Compared with glutinous rice flour, rhubarb rice flour is easier to handle, with good viscosity, good ductility and easy to wrap.

8. When everything is ready, just boil water in the pot. Boil the water into the jiaozi and stir it in time to avoid sticking to the bottom of the pot. Cook the dumplings for 2 minutes when you see them float.