Boil the leaves in a pot and cut them into pieces.

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Wash wormwood, soak it in water for one hour, blanch it in boiling water for one minute, take it out, squeeze it dry and chop it up for later use.

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Stir-fry peanuts and black sesame seeds respectively, cool them, peel off the red color of peanuts, pour peanuts, black sesame seeds and white sugar into a cooking machine, grind them into powder and put them in a bowl for later use.

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Add wormwood with warm water into glutinous rice flour and mash it with a cooking machine, preferably with a wall-breaking machine, which is more delicate and may contain particles. Stir corn starch evenly with boiling water, add it into glutinous rice flour dough and knead it evenly. Finally, add cooking oil and knead into strips.

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Divide the dough into several parts evenly, and I made 18 pieces, each of which is about 35g, and cover it with a wet cloth to prevent it from drying. It is best to make the stuffing in advance, add a little flour, water or oil and put it in the refrigerator for about half an hour to make it hard and knead it into a ball. Take it out and divide it into about 15g each.

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Put the right amount of water in the pot, put the stuffing in, and put it on the leaves like jiaozi.

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Steam on medium heat for about 20 minutes, and you can try to increase or decrease it several times. Let it cool and you can eat it.

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