Bring the water to a boil in a saucepan.

Add the sugar.

Simmer gently for about 5 minutes until the liquid starts to thicken slightly to form a syrup.

Add the ginger slices in the last 5 minutes to allow the syrup to infuse with its flavour. If you like a strong ginger flavour, allow it to infuse for longer. You can also omit the ginger.

Serve warm.

Place the black sesame seeds, sugar and salt into the bowl of a small food processor.

Blitz until the black sesame seeds becomes a fine powder.

Add the butter and peanut butter.

Blitz again until everything comes together in a thick a paste. You may need to give the mixture a good mix with a spatula.

Transfer the paste to a long sheet of plastic wrap.

Form the paste into a long, thin sausage.

Roll up the paste into a long, thin log. Secure both ends of the plastic wrap as you do so.

Place the paste in the freezer for at least 30 minutes.

Place the glutinous rice flour into the bowl of a stand mixer fitted with a flat paddle attachment.

Slowly beat in the hot water.

Keep beating until everything is incorporated and the mixture starts to form a ball of dough. It can take a few seconds before the mixture will slowly pick up all of the flour. If the mixture looks too dry, and it also feels dry to the touch, add a dash of water.

Use your hands to finish bringing the dough together into a ball.

The dough should feel soft and pliable.

Portion the dough into approximately 28-30 balls of dough, each weighing approximately 18 g. If you would like to make even-sized dumplings, you will need to use a digital kitchen scale for this step.

Roll up each piece of dough into a smooth ball.

Place the balls of dough onto a large baking tray lined with baking paper.

Loosely cover the rolled balls of dough with a large sheet of plastic wrap.

Leave the dough to rest for at least 30 minutes at room temperature.

Unwrap the Black Sesame Filling from the plastic wrap.

Use a knife to cut off small slices, each weighing approximately 5 g. Use a digital kitchen scale to get even-sized pieces.

Roll each piece of filling into a smooth ball.

Place the balls of filling on a small tray or plate lined with baking paper or plastic wrap.

Place the balls of filling back in the freezer for at least 15 minutes to firm up again. The filling is easiest to work with when it is very cold and firm.

Flatten a piece of dough between the palms of your hand, and gently flatten the dough into a flat circle shape which will be large enough to wrap around the filling.

Use a pair of chopsticks to transfer a ball of filling into the centre of the dough. The chopsticks will help you to keep your hands clean and to prevent getting any black sesame onto the outside of the dough.

Gently wrap the dough around the filling, pinching where necessary.

Roll the dough with both hands to form a round dumpling.

Place the dumpling onto a large tray lined with baking paper.

Repeat with the remaining pieces of dough and filling.

Half fill a large saucepan with water.

Bring the water to a boil.

Turn the temperature down to medium-high so that the water is gently simmering.

Use a spoon to swirl the water. This will help to prevent the dumplings from sticking to the bottom of the pan.

Slowly add the dumplings. Ideally, you should only cook as many dumplings as you plan to eat or serve.

Use a spoon to gently stir the water to prevent the dumplings from sticking to the bottom of the pan.

When the water returns to the boil, add 125 ml/1/2 cup of cold water.

Repeat step 7 another 3 times. The dumplings should cook for a total of approximately 5 minutes.

Remove the dumplings to individual serving bowls, about 3 to 4 dumplings per person.

Ladle some warm Sweet Ginger Syrup over the dumplings.

Serve immediately.