Grind the roasted black sesame seeds and granulated sugar into a fine powder. Add lard or vegetable oil and water, then mix well to form a thick paste. Chill for 30 minutes until firm.
Divide the chilled black sesame paste into small, equal portions and roll them into small balls.
In a large bowl, combine glutinous rice flour with warm water. Knead until a smooth, pliable dough is formed.
Take a small portion of glutinous rice dough, flatten it into a disc. Place one black sesame ball in the center, then carefully seal and roll into a smooth dumpling. Repeat for all fillings.
Bring a pot of water to a boil. Gently drop the dumplings into the boiling water. Cook until they float to the surface and swell slightly, then continue cooking for another 2-3 minutes. Remove and set aside.
Peel and slice the fresh ginger. In a separate pot, combine sliced ginger, rock sugar, and water. Bring to a boil, then simmer for 10-15 minutes until the sugar dissolves and the ginger flavor is infused.
Stir in the dried osmanthus flowers into the ginger syrup.
Place the cooked glutinous rice dumplings into serving bowls. Ladle the hot osmanthus ginger syrup over them and serve immediately.
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