Check off each step as you cook.

1. 01Make the sesame filling.Grind toasted sesame seeds and superfine sugar in a small food processor or spice grinder until very fine. Mix with softened butter into a paste. Refrigerate for about 30 minutes until firm enough to handle, then divide into four small balls per serving: sixteen for the base batch.
2. 02Prepare the dough.Put glutinous rice flour in a bowl and gradually mix in the warm water until a soft, smooth dough forms; you may need a little less or a little more depending on the flour. Knead briefly. Pinch off a small piece, flatten it, and simmer it in boiling water until it floats, about 1 minute. Knead this cooked piece back into the dough until smooth and pliable.
3. 03Wrap the filling.Divide the dough into the same number of portions as filling balls. Keep them covered while working. Flatten one portion into a cup, place a filling ball in the center, then bring the edges together and seal completely. Roll gently between your palms. Repeat, patching any cracks with a little dampened dough.
4. 04Simmer the ginger syrup.Combine syrup water, brown sugar, and ginger in a saucepan. Bring to a simmer and cook gently for 10 minutes. Keep warm.
5. 05Cook the dumplings.Bring a separate wide saucepan of water to a gentle boil. Add dumplings in batches and nudge them carefully off the base. Once they float, simmer for another 3–4 minutes until the wrapper looks slightly translucent and feels tender. Avoid a vigorous boil.
6. 06Serve warm.Lift out with a slotted spoon and divide among bowls. Add warm ginger syrup and let stand for a minute before eating; the filling can be very hot.

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