Pad a piece of greaseproof paper underneath the green dumplings, put them on a steamer and steam them for 10 minutes over medium heat. After steaming, use a brush to brush a thin layer of corn oil on the surface to prevent water evaporation and drying, hardening and affecting the taste, put the oil brushed green dumplings in a plastic wrap wrapped, to save the moist and anti-sticky, not eaten in the refrigerator to save, and then eat it when the heat of a hot on the line.

The green dumplings are a traditional specialty snack around the south of the Yangtze River, green in color, mixed with the juice of mugwort into the glutinous rice flour, and then wrapped into the bean paste filling or lotus seed paste, not too sweet and not too greasy, with a light but long grassy aroma.

How to make green dumplings

Brush salted egg yolks with white wine and bake in the oven at 180 degrees for 10 minutes to cook the yolks, then crush the yolks in a bowl, add meat floss and salad dressing, scrunch them together with your hands, and knead them into 20 grams of a ball for later use. 25 grams of Chenggong powder is put into a bowl and 25 grams of water is poured into the bowl, stirring quickly with chopsticks. 20 grams of wheat flour is added with about 150 grams of wheat flour, and then 20 grams of wheat flour is added with a little bit of water. The first thing you need to do is to add about 150 grams of lukewarm water and mix it all together.

Take another pot, add 200g of glutinous rice flour and 35g of sticky rice flour, pour the blanched noodles into the pot, add the blended wheat green juice, and then add the remaining 50g of water, little by little, don't add too much, because I'm not sure about the water absorbency of the glutinous rice flour, so I've set aside some of the water to regulate it, so please increase or decrease the amount according to the actual situation.

Mix several ingredients and knead into a homogeneous dough, add 10 grams of lard and continue to knead, knead into a smooth green dough, covered with plastic wrap, when you do pull a piece of package a, to prevent the dough from drying out, take 30 grams of dough, kneaded and pressed, pinched into a small bowl, into the kneaded filling dough can be.