Step step

1

Wash mugwort leaves, put them in a water pot and boil for about half a minute. Remove them and put them in cold water to cool them.

Step step

2

Put the scalded Folium Artemisiae Argyi into the cooking mechanism and add about 40 grams of water to make it into mud.

Step step

three

Boil the water in the pot, put the cornstarch in, and stir it into floccules.

Step step

four

Put all the powders together and stir well. Add wormwood juice.

Step step

five

Wake up for 20 minutes until the jaw becomes smooth.

Step step

six

Making peanut stuffing: stir-fry peanuts in a pan, cool and peel them, and put sugar in the grinding cup of a cooking machine.

Step step

seven

Grind into powder

Step step

eight

First, put the beaten peanut stuffing and almond powder in a container, and then put olive oil on it.

Step step

nine

Add cake flour (cooked glutinous rice flour) and mix well.

Step step

10

Divide the awakened dough into 35g doses and 20g fillings.

Step step

1 1

Take a dough and knead it into a nest with water.

Step step

12

Put a peanut filling on it

Step step

13

With the help of the jaws, close up and pinch.

Step step

14

Round, the skin of the wrapped dumplings is covered with olive oil to prevent dryness.

Step step

15

Boil boiling water in the pot, put zongye on the steamer, put dumplings on the fire and steam for 9 minutes until cooked.

Finished product map of wormwood zanba

Cooking skills of wormwood Baba

Tips

The addition of water depends on the hardness of the dough, and10g of water can be reserved in advance, because scalded wormwood contains moisture, and there is a difference between controlled drying water and squeezing dry water by hand. Generally speaking, the dough and Bao jiaozi's surface hardness are almost the same. As for the stuffing, it's more casual. You can put anything you want as long as you like.