1, ingredients: stuffing: black sesame120g, chopped peanuts 20g, lard 90g, sugar130g. Tangyuan dough sheet: yellow wheat 260g, glutinous rice flour 70g, boiled water 95℃ 210g.

2. Grind black sesame seeds and cooked peanuts into powder, add sugar and lard, and group them into 27 pieces, with each filling being about11-12g.

3. Mix glutinous rice flour and yellow rice flour, add 2 10/0g of hot water at 95℃, knead into smooth dough and let it stand for10min. Divided into 27 small dough, moisturizing.

4, a dough wrapped in a filling, with a tiger's mouth to stick yellow wheat round, sprinkle some yellow wheat on the plate, anti-stick, moisturizing the whole process, you can cover the plastic wrap to moisturize, to prevent the dumplings from cracking.

5, put the pot into the water, and put the dumplings when the water bubbles. Gently stir the bottom of the pot and don't stick to the bottom of the pot. Turn to low heat and cook slowly until the dumplings leave the bottom of the pot and take them out in time. The rhubarb rice noodles dumplings are ready.