The green dumplings are a snack from the south of the Yangtze River. They are green in color, and are made by mixing the juice of a kind of mugwort, which is only available around the time of the Ching Ming Festival, into the flour and wrapping it in a bean paste filling. The flavor is the taste of spring. Green fluffy skin, not sweet and not greasy, with a light but long grass aroma, a little sticky, but not sticky teeth, coupled with sweet bean paste, dissolved in the mouth, simply let a person can not stop eating. Green food is eaten during the Qingming Festival. Green dumplings are one of the foods used for ancestor worship at Ching Ming, and are also used as gifts or hospitality for friends and relatives. People use it to worship ancestors, but more should be seasonal taste of the new, the green dough as a sacrificial function is increasingly diluted, and more people are used as a gift to friends and relatives as a gift.

You can replace the leaves with corns, spinach and other green vegetables, or you can take the juice and glutinous rice flour wrapped into the filling and steamed, but of course the color is not as beautiful as this.

Mugwort green dumplings practice:

Mugwort remove the old roots to take the young leaves 120 grams

Wash with baking soda soak for a while, and then rinse and drain

Pot of water boiling open a little alkali powder (salt) and then put the mugwort leaves in the blanch

Blanched mugwort leaves quickly put into the cold water to cool

Blanched mugwort leaves. Cooling

Fish out (I this is 2 pounds of mugwort picked only 360 grams of young leaves, blanched and divided into three, with one, the other two in the refrigerator to freeze ready)

Blanched mugwort leaves into a puree (if dry can be appropriate to add a little water)

Strain the juice to take the mud of the mugwort standby (as much as possible, the juice is filtered dry)

I like these two brands of water milled The first step is to add the sugar to the water and then add 110 grams of hot water and mix it into a flocculent shape (if you want to make it salty, you can omit the sugar and add 5-6 grams of hot water). Step 9: Add 20 grams of lard (liquid) and knead it well

Put it in a large bowl (try to choose a bigger bowl)

Steam it in a cage over boiling water for 15-20 minutes

Cool it a little bit (if you're not afraid of the heat, you can just add the wormwood mud and knead it) and add the wormwood mud and knead it well. (Smear a little bit of corn oil on the silicone mat and knead the dough on it. The first thing you need to do is to put on a disposable glove and knead the dough, it will take some time to knead the wormwood mud into it, and I have taken a little video to show you how much you must knead it)

Put the kneaded dough into a plastic bag and seal it up for later

Salted egg yolks are steamed and crushed

Dividing the bean paste into 12 equal portions (this recipe will make about 12 portions, but if you don't like the meat loaf, you can use the bean paste together and use 30 grams of bean paste for each)

Meat loaf with salad dressing is a good way to make a meal. p>Meat floss with salad dressing and egg yolks, mix well and divide into 12 portions to form small balls

Each bean paste is filled with 10g of egg yolks and meat floss filling

Divided into 12 portions of green dumplings, take one of the green dumplings, knead and press it flat, and then pinch (roll out) into a green dumpling with a thin circumference and thicker middle

Put on the bean paste, egg yolks, and meat floss filling (you can use all of them)

The tiger's mouth is closed in the middle and the dumpling is rounded. Pinch it tightly (like wrapping a dumpling)

Roll it up and wrap each one in plastic wrap to prevent it from drying out

The light scent of mugwort is so delicious, isn't it?

This is the juice filtered down and into the dough wrapped and then steamed, the color is not as good as the steamed package of good-looking

Tips

1, if the green dough becomes hard you can turn the microwave oven for 30 seconds or boil water and steam for 5 minutes, do not ask why it will be hard, not outside the soft, who knows what is added to the outside of the green dough inside

2, 2-3 days to eat the best taste, you can freeze to save, take out the steam and then eat

3, do not like the aioli puree can be replaced with spinach puree

4, be sure to bring a disposable gloves, or hands smeared with a bit of corn oil to prevent sticking

5, the bowl of the steaming dough beforehand smeared with a little bit of corn oil, easy to clean afterward