Ingredients: 300g glutinous rice flour and 300g black sesame.

Seasoning: sugar 150g.

Stir-fried black sesame seeds, crushed, mixed with lard and white sugar at a ratio of about 2:1:2; Adding appropriate amount of glutinous rice flour into water to form dough; It is best to be moderate in hardness and non-sticky, knead into strips and cut into small pieces with a knife; Knead the small dumplings into a ball in the palm of your hand, press a small nest on the ball with your thumb, and pick a proper amount of sesame stuffing with chopsticks and put it in; Gradually pinch the socket with your fingers, and then put it in your palm and gently circle it; It is as big as a hawthorn after being wrapped; Boil the water and cook the wrapped jiaozi until it floats.

2. Exercise 2

40 g of black sesame powder, 40 g of sugar, 20 g of lard, 0/00 g of glutinous rice balls powder/kloc, and 85 g of warm water.

Pour warm water into glutinous rice dough bit by bit, mix and knead into smooth dough. Bake 10 minute;

Knead the dough into long strips and divide it into 6 small portions;

Take a small dose, knead it in the palm of your hand, gently pat it flat, slowly knead the dough thin by hand, add the black sesame filling, close your mouth with your hand and gently knead it.

Boil the water in the pot, add the green glutinous rice balls, and stir along the edge of the pot with a frying spoon to make the glutinous rice balls rotate so as not to stick to the bottom of the pot. After the dumplings float, turn to low heat, cover the pot and cook. When boiling, add some cold water, cover the pot and continue to cook. * * * Add three times of cold water until the dumplings become bigger and softer.

3. Exercise 3

Ingredients: 200g of glutinous rice flour, 0/0g of matcha powder/kloc-,0g of purple potato powder/kloc-,0g of osmanthus fragrans 1 spoon, 80g of pig suet, 0g of black sesame/kloc-,and 80g of sugar.

Heat the pan, stir-fry black sesame seeds with low fire, cool and grind them into powder with a cooking machine for later use.

When the pan is hot, cut the pork suet into small pieces, stir-fry in the pan until the color turns yellow, and the oil basically oozes into oil residue, and take it out to cool for later use.

The fried oil residue, the prepared black sesame powder and white sugar are evenly mixed as stuffing, and after the oil residue, white sugar and black sesame powder are evenly mixed, they are kneaded into balls for later use.

At the beginning of dough mixing, put matcha powder and purple sweet potato powder into warm water and stir well, then pour glutinous rice flour and stir well.

Let the dough with smooth surface stand for 30 minutes.

Knead a proper amount of dough into a small bowl, then put the prepared stuffing into the dough, slowly close the mouth, and knead with both hands until the surface is smooth.

Put the kneaded jiaozi into a dish filled with glutinous rice dry powder (avoid sticking to the dish) for later use.

Pour a proper amount of water into the pot and bring it to a boil. Put jiaozi into the pot one by one and cook for 2 minutes after it floats completely. When eating, sprinkle your own pickled osmanthus, which tastes better.