I only know the practice of making green dumplings crystal clear and shiny.

The green dumplings are seasonal snacks eaten by the people of Jiangnan around the time of Qingming, and eating them at the Qingming Festival is a way of remembering the deceased relatives.

The color of the green dumplings, the authentic practice is made of young leaves of mugwort, mugwort is everywhere in the countryside, on the fifth day of the fifth month of the lunar calendar, the mother will be on the back of the basket on the mountain to cut the mugwort, come back to the sun and dry it, put it in the window, in the summer, we itchy body, with mugwort boiled water for us to rub our bodies, grow up and learn the nutritional only know that the mugwort has a bactericidal, antiallergenic efficacy, drink on the ? Mugwort tea? can also enhance the resistance.

The green dumplings are made from the broth of mugwort, sage, or wheatgrass, mixed into glutinous rice flour, and then wrapped in a filling with a light but long-lasting grassy aroma. The function of the dumplings as a ritual is fading, and they are more often used as a snack. There are many different types of dumplings, but I'm sharing a home-made recipe, so if you like it, try it.

Making Steps

1. Pick the young leaves of the mugwort, wash them, and blanch them in boiling water.

2. Fish out the mugwort and put it into a juicer to make mince.

3. Strain off the mugwort residue with a funnel, and keep the mugwort juice for later use.

4. Blanch the clarified noodles in boiling water and stir with chopsticks.

5. Add sugar and oil to the glutinous rice flour, stir well, pour the mugwort juice into it, then put the scalded clarified noodles into it and stir well, then knead it into a ball and knead it smoothly.

6. Steam the salted egg yolks, crush them, put the meat floss, cheese grains and mix well. Each of them is 15 grams.

7. Pull each glutinous rice ball into 30 grams, press a nest with your thumb, put in the egg yolk filling, close the mouth, wrap it up, and put it in a cage with good oil.

8. Boil water and steam the balls in a pot for 20 minutes, then remove the lid and shabu-shabu a layer of oil on each ball.

Mugwort has high nutritional value, contains vitamins and minerals, can clear away heat and toxins, has a refreshingly cool flavor, suppresses liver fire, clears wind-dampness, and is also anti-inflammatory to calm coughs. And glutinous rice is a mild tonic, with the effect of replenishing the deficiency and blood and strengthening the spleen and warming the stomach, so eating some green dumplings in moderation is also good for your health.