1, glutinous rice flour into a bowl, add hot water of about 90 ℃ in 2 times, and stir quickly with chopsticks. The golden ratio of water is 1 to 0.8 for bagged glutinous rice flour, and 1 to 0.35 for bulk farmhouse water-milled glutinous rice flour, adjusted flexibly according to the actual noodle situation. If you use hot water to make soup dumplings and noodles, the dough kneaded out will have good extensibility, and the soup dumplings made will not crack and will not be exposed to the filling.

2. Wearing disposable gloves, knead the dough until smooth, cover with plastic wrap and let stand for 10 minutes.

3. Take the appropriate amount of dough, shape it into a small bowl, add a small spoonful of black sesame filling, wrap it up and knead it. Don't put too much filling, it will be easy to expose the filling if you can't wrap it.







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