1. Put the black sesame seeds into a sieve, rinse them with water, and put them in a pot to dry the water. If sesame doesn't stick to the spatula, it will be fried and let out to cool.

2. Put the black sesame seeds into a high-speed blender or a dry-grindable cooking machine, and grind them into black sesame powder, add appropriate amount of white sugar and lard, and mix them into black sesame stuffing. Adding lard as stuffing is the secret of traditional Ningbo glutinous rice balls. If you don't like the taste of lard, you can leave it.

3. Put the glutinous rice flour into a bowl, add hot water at about 90℃ twice, and quickly stir it evenly with chopsticks. When buying bagged glutinous rice flour, the ratio of water to gold is 1 0.8. Bulk farmer's water mill glutinous rice flour has a large water content, and the water addition ratio is about 1 to 0.35, which can be flexibly adjusted according to the actual dough situation. Using hot water to make dumplings and noodles, the kneaded dough has good ductility, and the dumplings will not crack or expose.

4. Put on disposable gloves, knead the dough until it is smooth, cover it with plastic wrap and let it stand for 10 minute.