Ching Ming Dumplings

Ingredients ?

Mugwort 30g

Glutinous rice flour 70g

Sticky rice flour 10g

Oil 15g

Sugar 20g

Salt 1g

How to make Ching Ming dumplings ?

Wash the freshly picked mugwort

We washed it 5 times

Blanch it in a pot of hot water

Put it in cold water

This keeps the color of the mugwort intact

Blanch the sticky rice flour in hot water and knead it into a ball

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Beat the mugwort to make a juice and strain it. Mix all the ingredients and knead the dough

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There are three kinds of fillings: bean paste, sesame and pickled vegetables

Each skin is 45g, and the filling is 20g wrapped up into a ball

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This is how it is wrapped up

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The ball is formed

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Steam on the pot for 10 minutes, remove from the oven, wipe the surface with oil and let cool

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Three kinds of fillings are very tasty

Soft and sticky, salty and sweet

Simple to make

You may want to try at home

Looking forward to everyone's work Oh

Ai Qing Dumplings "Qingming Dumplings" a purely handmade

Ingredients ?

Glutinous rice flour 250g

Sticky rice flour 200g

Clarified flour "Japonica rice flour" 100g

Sugar 20g

Lard 20

Aiqing juice and leaves "aiqing mud"

Boil

Douxa, or salty

Aiqing dumplings "Ching Ming Dumplings," a purely hand-made

Clear noodles with boiling water, stirring constantly, until cooked.

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Mix glutinous rice flour, sticky rice flour, sugar and lard together, put in the mugwort puree, and mix well with the blanched noodles. Rolled into an even sized dosage. 50 grams, 27 grams of bean paste filling

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In the aiqing dumplings wrapped, on the pot can be steamed for 20 minutes

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Slightly cooled with sesame oil with a brush, and in the use of plastic wrap to the wrapping up. It's best to eat it in two or three days.

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