How to make Qingming dumplings?

Weigh the ingredients for the dough. Remove the old leaves of mugwort and clean them. Weigh 200g, wash and drain

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Put the water in the pot to boil, add a little baking soda in the water (or not add it), put the wormwood into the water to blanch the mugwort

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Pick out the blanched mugwort immediately, rinse it with cold water and squeeze out the water

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Add the blanched mugwort to 200ml hot water, put into a blender and beat into a fine mugwort paste

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Put the glutinous rice flour, rice flour and white sugar into a large basin and mix. Pour in the mugwort paste and stir it.

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Slowly pour in the hot water and stir with chopsticks while pouring, until the batter is thick but not noticeable. Dry state (I used 120ml hot water for this step)

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Then pour in 30g of cooking oil and stir evenly with chopsticks

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Put enough water in the pot, place the mixed batter on the steam rack, turn on the heat, cover the lid, and maintain medium-high heat

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Start timing after the water in the pot boils. After five minutes, open the lid, stir the batter once with chopsticks, and continue to cover the lid and steam

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After another five minutes, repeat step 9, stirring the batter once, every five minutes of steaming, at least twice

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After the batter is steamed for 20 minutes In this state, they are all ripe and the color has turned into a uniform dark green. Turn off the heat, take out and let cool

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Let the batter cool to a temperature that your hands can bear, take a piece of plastic wrap, scoop out a spoonful of dough (about 40g) and put it on In the middle of the plastic wrap, dip your hands into cold water and flatten the dough

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Take 20g of bean paste filling, roll it into a ball and place it in the middle of the dough

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Pick up the four corners of the plastic wrap, gather it, wrap it into a ball, roll the plastic wrap tightly, and place it with the seam facing down

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All packaged, 20 pieces per pack

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Tips

1. Blanch mugwort Add some baking soda (I added about 2g) to make the color greener. If you don’t have it at home, you don’t have to add it.

2. The amount of hot water used in the dough is for reference only. It depends on the state of the batter. Remember not to make the batter too thin.

3. The steamed dough is sticky. The solution is: dip your hands in cold water and then touch the dough, so that it will not stick to your hands.

4. Glutinous rice food is not easy to digest. Just eat it in moderation at one time and don’t eat too much.

5. Healthy handmade, no additives, store at room temperature, eat as soon as possible.