The green dumplings are a specialty of the Jiangnan region.

The green dumplings are a traditional snack eaten by people in the south of the Yangtze River during the Ching Ming Festival, and it is proved that the green dumplings began in the Tang Dynasty with a history of more than 1,000 years, and almost all of them have to be steamed every Ching Ming, and they were mainly used for rituals in ancient times, and although the green dumplings have been passed down for thousands of years and the shape has remained unchanged, the function of the dumplings as a sacrificial offering has been increasingly diluted and has become a seasonal snack. It has become a seasonal snack.

To make green dumplings, some use wheatgrass, some use the juice of green wormwood, there are other green leafy vegetable juice and glutinous rice flour pounded and then filled with bean paste and become. Green dumplings as a ritual function is increasingly diluted, and more people are used as spring snacks. The green and fluffy skins of the dumplings are as green as jade when steamed, and the bean paste filling is sweet but not greasy, with a light scent of mugwort, making the dumplings sticky and tasty.

Precautions for making homemade green dumplings

1, when making green dumplings crust, in addition to glutinous rice flour, you can add an appropriate amount of Chenggong powder (wheat starch) or rice flour, which can improve the toughness of the green dumplings when chewing.

2, the filling should be used now, do not store for a long time, long storage time is prone to mold or spoilage.

3, handmade homemade green dumplings have a short shelf life, try to eat now, avoid long-term storage. If you do need to store, it is recommended to refrigerate or freeze at low temperatures and eat as soon as possible. Low-temperature storage of green dumplings, should be steamed and heated to eat, pay attention to control the heating time, if the heating time is too long, the green dumplings are prone to collapse, skin rupture, affecting the quality of food.

4, do the green dumplings used in the mugwort must be blanched, blanching time to put a little edible lye, so that the green dumplings do not blacken, more crispy green.