Here are some answers to the question of how to make green dumplings:

Draw a few ovals to make the outline of the green dumplings. Draw cute cartoon expressions on each oval. Draw a leaf on top to cover them and draw a hand holding the leaf. Draw a few small drops of rain for the Qingming Festival. Color the sketch we drew, in green.

Introduction of Green Dumplings:

Green Dumplings is a traditional snack of Jiangnan region, green in color, mixed with the juice of mugwort into glutinous rice flour, and then wrapped in bean paste filling or lotus seed paste or sesame, sweet but not greasy, with a light but long fragrance. Green dumplings are a traditional snack eaten by people in the south of the Yangtze River during the Ching Ming Festival, and according to evidence, the name of the green dumplings began in the Tang Dynasty and has a history of more than 1,000 years, and almost all of them have to be steamed every Ching Ming Festival.

Anciently, people did green dumplings were mainly used for rituals, and although the green dumplings have been passed down through the centuries and the shape has remained unchanged, the function of the dumplings as a ritual product has been fading away and it has become a highly seasonal snack. To make green dumplings, some use wheatgrass, some use the juice of green wormwood, and there are also other green leafy vegetable juice and glutinous rice flour pounded and then filled with bean paste.

The function of the green dumplings as a ritual is fading, and they are more often used as a springtime snack. The green dumplings are as green as jade, glutinous and soft, fragrant, fat but not fat, a natural green healthy snack. After steaming the green fluffy skin, bean paste filling sweet but not greasy, with a light aroma of mugwort, sticky and delicious.