2. Put the black sesame seeds and peanuts in the oven respectively (lazy method, no need to fry), let them cool, pour them into the dry grinding cup of the cooking machine, add sugar and grind them into powder.
3. Add lard, stir well (if lard is too fat, you can change it into salad oil, and if you want to achieve the effect of quicksand, you can add more lard), divide the stuffing into 15g, knead it into balls, and put it in the refrigerator for 10 minute. Frozen sesame stuffing is hard and easy to wrap.
4. Pour warm water into glutinous rice flour bit by bit and knead it into smooth dough. Take out 40 grams and cook them in boiling water, then knead them evenly with the remaining dumplings, knead the dough into long strips, divide them into small doses of 25 grams and knead them into circles. Take a pill, pat it flat, knead it into a thick middle and thin sides, add black sesame stuffing, close it with your hands, and knead it into a circle, and a jiaozi will be ready.
5. Put water in the pot, put jiaozi in after boiling, and constantly push jiaozi with a big spoon to prevent sticking to the bottom of the pot. When the fire boils, turn it down and wait until jiaozi floats, becoming bigger and softer.