Main Ingredients

Sticky Rice Flour 100g

Sesame Seeds 40g

Accessories

Clearing Powder

10g

Seasoning

Lard (plate oil)

54g

Sugar

48g

Black Sesame Dumplings

1. First, make filling 2: 40g of sugar plus 20g of cooked sesame powder and 24g of solidified lard, mix well and knead a few more times

2. Then divide it into 8g of small doses

3. Refrigerate for a while and it will solidify, take 8 grams when wrapping

4. 100 grams of glutinous rice flour with 60 grams of cold water and mix well

5. 10 grams of clarified flour with 10 grams of boiling water and mix well

6. Then step 4 and step 5 kneaded, it is the skin of the dumplings

7. Divide into small dosage of 10 grams or so, and take one of them to form a small bowl shape

8. p>8. Pack the dumpling filling

9. Knead the dumplings into a round shape

10. Wrap all the dumplings and set aside

11. Put water in a pot, and when the water boils, pour the dumplings into it, and push it with a small spoon so that the dumplings don't sink to the bottom. When the dumplings float, and then after a minute or so, it's done

12. Cooked dumplings into a small bowl, and then add the right amount of water can be eaten

Cooking tips

1, dumplings skin can be used directly with glutinous rice flour without the use of clarification powder.

2. If you use glutinous rice flour directly and are afraid of not being able to wrap it, you can take one tenth of the dough and put it in water and boil it before wrapping the filling.

3, the dumplings float up do not fill the bowl, cook for another minute to be completely cooked.