Fillings: 180 grams of multigrain flour, 90 grams of brown sugar, 50 grams of oil, 100 grams of water. You can change it to sesame, white sugar, bean paste and other fillings according to your preference. Pastry ingredients: 300 grams of glutinous rice flour, 200 grams of japonica rice flour, 100 grams of mugwort leaves

gram of ingredients for filling. Heat the oil in a non-stick frying pan and add all the ingredients including water. Mix well and stir-fry until the filling clumps into a ball. Put it in a bowl and let it cool for later use. Take the young leaves of Ai Qingye and wash them clean.

, Boil a pot of water, blanch the Ai Qing in the water, immediately rinse it under cold water with the leaves and water, and beat 500 grams into a pulp (I ended up using 440 grams of juice). Take a large bowl, mix the glutinous rice flour and japonica rice flour.

Mix (3:2) and add Ai Qing water little by little, and finally knead it into a ball. Knead for a while to make the dough delicate. Take about 70 grams of dough and spread it on your hands. Then take a filling of about 3 cm in diameter and wrap it in it. Roll it into a ball and place it on the

Use steamer paper on the steamer to prevent the edges from sticking. If you don’t have steamer paper or a steamer, you can try applying a layer of oil on the bottom of the plate.

Brush a thin layer of oil on the green dumplings, boil a pot of water, put the steamer on it, and steam over medium heat for 25 minutes.