1, black sesame seeds into a strainer, rinse with water, put into a pot over medium heat to fry dry moisture. Spatula on the non-stick sesame seeds, it's fried, sheng out and let cool.

2, black sesame seeds into the wall-breaking machine or can be dry grinding machine, beat into black sesame powder, add the appropriate amount of sugar and lard, mix into black sesame filling. Adding lard to the filling is the secret to the deliciousness of traditional Ningbo soup dumplings. If you don't like the flavor of lard, you can leave it out.

3. Put the glutinous rice flour into a bowl, add hot water at about 90℃ in 2 batches, and mix quickly with chopsticks. The golden ratio of water is 1 to 0.8 for bagged glutinous rice flour, and 1 to 0.35 for bulk farmhouse water-milled glutinous rice flour, adjusted flexibly according to the actual noodle situation. The hot water used to make dumplings and noodles, kneaded out of the dough ductility is good, made out of the dumplings do not crack and will not be exposed to the filling.

4. Wearing disposable gloves, knead the dough until smooth, cover with plastic wrap and let stand for 10 minutes.