Ingredients: cassava starch100g, boiled water 80g, black sesame powder100g, sugar 50g, lard 60g and honey 40g.

Appropriate amount of auxiliary materials, appropriate amount of dried osmanthus.

1, first make black sesame stuffing and prepare the required ingredients. Black sesame powder100g, sugar 50g, lard 60g. The approximate ratio is 2: 1: 1.

2. Melt lard into liquid.

3. Add sugar and mix well.

4. Pour in black sesame powder and 40 grams of honey and mix well. Honey is added to enhance the fragrance, or it may not be added. Stir well and put it in the refrigerator for setting.

5. Divide the black sesame seeds refrigerated for about 20 minutes into equal parts and knead them into small balls, each about 10g.

6. Prepare the ingredients needed by Crystal jiaozi. 100g cassava starch and 80g water.

7. Put cold water in the pot until the small gun goes off.

8. Pour boiling water into cassava starch circularly, so as not to concentrate boiling water at a fixed point. Turn it with chopsticks and stir it into cassava dough.

9. If the cassava dough sticks to your hands, you can add some cassava starch as hand powder, knead the dough into a smooth dough, cover it with plastic wrap and let it stand for 20 minutes.

10, and then I want to make dumpling wrappers, rub them into strips and cut them into equal parts, each part is a little heavier than the stuffing, about11g.

1 1. Roll into round skin and wrap with sesame stuffing. Pay attention to roll the skin as thin as possible to make the cooked jiaozi more transparent.

12, knead into glutinous rice balls.

13, all wrapped in turn.

14. After the water in the pot is boiled, put the wrapped glutinous rice balls in and boil them.

15, add some cold water before cooking. When jiaozi floats completely, remove the cover and cook for about 8 minutes.

16. At this time, jiaozi is still opaque. Turn off the fire, cover the lid and stew in the pot for about 8 minutes until it is completely transparent.

17. Sprinkle appropriate amount of osmanthus after serving.