Main Ingredients

Glutinous Rice Flour

1000g

Mugwort

250g

Supplementary Ingredients

Peanut and Sesame Stuffing

Among other things

Steps

1. This is a lot of mugwort that grows on the side of the mountain. It's very tender now in spring.

2. Rinse off the mugwort again and again.

3. Boil the water, add about 2.5 grams of baking soda, and then blanch the mugwort, fish it out, and squeeze out the water. The purpose of putting baking soda is to get rid of the bitter taste of mugwort, and also make the color of mugwort more green.

4. Add the right amount of water and use a cooking machine to break the mugwort into a paste.

5. This is the peanut and sesame filling made by myself.

6. Add some more water to the paste of mugwort, heat it until boiling, and then mix it into the glutinous rice flour.

7. Knead the mugwort paste and glutinous rice flour together to form a dough.

8. Pull out one evenly sized dosage and start making the skin of the green dumplings.

9. Put in the appropriate amount of peanut and sesame filling.

10. Wrap the dough into a ball shape.

11. 1000 grams of glutinous rice flour, half a catty of mugwort, about 42 green dumplings, exactly two steamers.

12. When the water boils, put in the green dumplings to be steamed, high heat steam about 20 minutes or so, and then fresh out of the oven.

Tips

1. Mugwort must be blanched with water and add baking soda, then squeezed dry, so as to remove the bitter flavor.

2. Steam the gnocchi after the water boils, otherwise the gnocchi will be soft.