2. make stuffing. Stir-fried walnuts, peanuts and sesame seeds. When frying, put walnuts first, then peanuts, and finally sesame seeds. Don't fry them. It doesn't matter if they are raw. Put walnuts, peanuts and sesame seeds together, add four spoonfuls of sugar, put them in a cooking machine and beat them a few times to make them thinner and taste good. After beating, put three spoonfuls of lard and mix well.
3. Preparation before packaging. At this time, the dough will be ready. Add a spoonful of lard and add some flour if it is too sticky. Knead the dough into small pieces Rub the stuffing into balls.
4. Roll a small dose into skin, wrap the stuffing ball and press it with a mold. You don't need a mold, just make a slight circle.
5. Secondary fermentation. Do a good job of fermentation for 20 to 30 minutes, and it will be small if you don't ferment once.
6, steam on the pot. When steaming, apply a thin layer of cooking oil on the gasket so that it won't stick, or pad the bottom with wet gauze. Boil the water and steam for 6 to 8 minutes. It only takes six minutes to turn on the fire. Turn off the steam for one minute and take it out after cooling slightly. Be sure to take it out at once, it will spoil if it takes too long.