Take 1/10 of the glutinous rice flour, mix it with water and knead it into a ball, put it in a small pot of cold water and cook it until it opens. The effect of this dough is to prevent the wrapped dumplings from cracking and breaking the skin.

Put the remaining glutinous rice flour in warm water and mix with the noodles, and let it live until it is slightly dry. Add the boiled glutinous rice dough to it and knead until the whole dough becomes smooth. If it is too soft, you can add more glutinous rice flour until it becomes soft. Put it in a bowl and wrap it in plastic wrap.

If the peanuts are raw, use a pan to roast them, that is, add nothing to medium heat and stir-fry until they are cooked. Signs are eaten cooked or the skin is easy to fall off.

Peel the peanuts by hand, grain by grain. I used a small silicone tube that I had at home to grind the garlic skins, so it was easier. The filling tastes better when the skins are clean.

Melt all the butter.

Add the peanuts, cooked sesame seeds (black sesame seeds, but I only have white sesame seeds, so I'm glad they're already toasted) and sugar to the grinder.

Pour the butter into the crushed filling and mix well. Cover with plastic wrap and chill in the refrigerator.

Take out the glutinous rice dough and knead it, then cover it with plastic wrap while you use it. Keep some glutinous rice flour on hand to make the dough.

When the filling has solidified in the fridge, you can start making it. Take a small ball of glutinous rice dough, knead it, shape it into a small bowl, add a small ball of filling, and pinch it up to seal it. Knead. If your hands feel sticky during the wrapping process, you can add hand powder.

The wrapped dumplings will not stick to each other.

After all the dumplings are wrapped, boil the water in a pot. When cooking, pay attention to try to keep the pot will not gurgle open, medium heat, if the water is boiling, add some cold water, turn with the back of the leaky spoon. This is not easy to crack and expose the filling.

My soup head is left over from some wine mash I made before at home. Because I don't like to add eggs so I just put mash and sugar. And I don't like the sticky soup, so I cooked a separate pot of mash soup, and then poured the mash soup over it after the dumplings came out of the pot and were served in a bowl with a slotted spoon. This way the soup is clearer.