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<To prepare the ginger soup>Rinse the skin of the ginger well, then roughly chop it up.
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Put the water and the soft light brown sugar in a pot, then simmer for 20 minutes over medium heat.
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Add a pinch of nutmeg.
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After 2-3 minutes, strain the mixture through a fine strainer.
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Put the strained soup back into the pot.
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<To prepare the sweet sesame paste>Put the sesame seeds, soft light brown sugar, and lard into a bowl.
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Mix the sugar and sesame seeds first, then mix in the lard.
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The lard should gradually soften, bringing the mixture together.
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This is how the mixture should look.
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Cover the bowl with plastic wrap, and chill it for an hour in the fridge.
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<To prepare the dumplings> In a separate bowl, mix together the dry ingredients and sugar.
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Add water and mix until the dough comes together.
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Now add the lard (adjust the amount of water according to the type of flour)
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When the dough becomes glossy, roll it out into a log.
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Divide it into twelve equal portions.
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Roll each portion into a ball.
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Remove the hardened black sesame paste from the fridge.
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Separate the paste into twelve equal portions, then roll into balls.
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Press the dumpling dough between your thumb and index finger to stretch out the ball.
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Don't use a rolling pin since it will stick.
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Cover the ball of sesame paste with the flattened dough.
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Pinch the seams, then flip it over.
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Don't worry about the wrinkles; just lightly tap them with your finger to get rid of them.
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Stretch the dough over the sesame paste, and seal the seams.
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The professional method is to fold the dough over evenly, but I'm no professional.
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It looks pretty nice, doesn't it?
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Now, boil these dumplings for 3 minutes in a generous amount of hot water.
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The dumpling on the left has been boiled.
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It appears more translucent compared to the one on the right.
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The black sesame paste is slightly visible.
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Heat the ginger soup, then add the boiled dumplings.
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Dish 'em up, then serve!
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Enjoy them while they're hot!
