Step 1: First we make the filling, prepare 50 grams of cooked black sesame seeds, 20 grams of cooked ground peanuts, 50 grams of sugar, pour them all into a wall-breaking machine and grind them into powder, grind them into powder and pour it into a large bowl, add 60 grams of lard (you can replace it with other vegetable oils or butter if you don't like to eat it, but lard is more flavorful to me), 30 grams of water and mix it well.

Step 2: After mixing the filling, pour it into a container (the container must be covered with plastic wrap, so that it is easy to take out), and then put it into the refrigerator to freeze for 1 hour, frozen until the filling can be pinched into a ball can be, time to take it out, cut it into small pieces with a knife (cut the plastic wrap over the top of the cut is easier to cut), each piece of the ball into a round ball, and then put it back into the refrigerator! Refrigerate for a while, so that our filling is ready to set aside.

Stuffing

Step 3: Next, start making the noodles, prepare 250 grams of water-ground glutinous rice flour in a large bowl, use 200 grams of boiling water to scald the noodles, add it in small amounts and add it many times, scald the glutinous rice flour evenly, mix it with chopsticks to form granules, then knead it underhand to form a smooth dough that doesn't stick to your hands, and then cover it with a lid to loosen it up for 10 minutes.

Step 4: After the dough is relaxed, transfer it to the board and knead it again, roll it into long strips, cut it into even-sized dosage with a knife, cover the dosage with plastic wrap to prevent air drying, then take a dosage and knead it round and press it flat, pinch it into a thick middle and thin edge of the pancake with your hands, put in the stuffing we made, and then use your hand to rotate the mouth of your hand to close the mouth, pinch it together, and then round it up so that a dumpling is ready. The raw billet is ready, all wrapped up and put aside.

Soup dumplings

Step 5: start cooking dumplings, the pot of water boiled in the pot to do a good job of dumplings billet down to the pot, down to the pot with a spoon to push a little bit, to prevent sticking to the bottom of the pot, cook until the dumplings floated up, the size of the head becomes bigger, with a spoon to press the elasticity, dumplings on the cook, out of the pot can be, we're dumplings on the done. This black sesame filling is very fragrant, the sweetness is just right, eat up not greasy at all, my children especially like to eat.