Place wheat starch into a medium bowl. Sift in salt. Slowly pour in the boiling water. Pour in only as much as you need. Stir until you have a sticky dough. Let the dough rest and cool for 30 minutes.
Add the tablespoon of lard to the dough, a portion at a time, gradually working it in. Knead the dough until it is smooth and satiny. Make sure the lard is fully mixed in, then place it off to the side.
Pour the sesame seed oil into a wok and turn the heat on high. When the oil is bubbling, pour in the rice.
Fry the rice, gradually adding soy sauce until it is a yellow color. Pour in the sesame seeds for flavor. Let the rice cool.
While the rice is cooling, place squares of dumpling dough on a cooking sheet, leaving a little more than half off the side.
Once the rice is cool, ball it and place a reasonably sized ball onto each of the squares of dough.
Form slightly bigger squares with the remaining dough and lay them on top of the rice. Use a fork to press the edges of the top and bottom dough together.
Boil until all dumplings have risen to the top of the water.
Submitted by: Blanche Harlington
