First, knead the glutinous rice flour into dough with clear water, put it in a basin to wake it up, and cover it with a clean towel to prevent the dough surface from being dry and hard.

Cut the bean paste stuffing into long strips and make it into small doses, and divide the cooked salted duck egg yolk into four pieces and wrap them in the bean paste stuffing; Put the right amount of white sesame and black sesame into a small bowl for later use.

Divide the mixed glutinous rice flour into preparations with uniform size, wrap them with bean paste and egg yolk stuffing, rub the surface to exhaust the air inside, and then dip them in sesame seeds for later use.

Put the wok on medium heat, add oil and heat it to 30%. Punch a few holes in the glutinous rice balls one by one with a toothpick, and slowly fry them in oil until they are slightly yellow. Take it away.

If it is a raw "dumpling", you can paste the "dumpling" with egg white first and then fry it in the pot. The fried dumplings smell like eggs. When frying, turn it constantly to avoid uneven frying. When frying "glutinous rice balls", it sometimes happens that "glutinous rice balls" suddenly burst and splash in the oil pan to hurt people.

However, because the stuffing of raw fried dumplings is still raw before frying, it will take longer than cooked fried dumplings to ensure that the whole jiaozi is cooked. At the same time, in order to ensure that the fried dumplings are cooked evenly, it is best to stick some shallow holes on the surface of the dumplings with toothpicks, so that there will be no golden surface inside the dumplings.