The green dumplings are the traditional snacks of Fujian, Taiwan, Jiangsu, Zhejiang and Hakka people. The green dumplings are oily and green like jade, glutinous and soft, with a fresh fragrance. Every year during the Ching Ming Festival, every family steams green dumplings. In ancient times, green dumplings were mainly for rituals, and were carried as a snack when sweeping graves at Ching Ming, but now the function of rituals is getting weaker and weaker, and they are eaten as seasonal snacks in spring.
The reason why the green dumplings are green is because the outer skin is made of glutinous rice flour mixed with mugwort juice. In addition to mugwort, the skin is also made from wheat seedlings, Aspergillus or other leafy green vegetables such as spinach, all of which are green in early spring, making it a seasonal spring snack.
What are the fillings for green dumplings
The fillings for green dumplings have evolved from the traditional sesame and bean paste fillings to a variety of fillings today, and there is nothing that can't be wrapped up in them, only what you can't think of.
The sweet ones are: bean paste filling, lotus seed paste filling, peanut and sesame filling, pumpkin filling, sweet potato filling, purple potato filling, taro filling, chocolate filling, fruit filling, bird's nest filling, and even ice cream ones, which are turned into desserts after western food.
Salty fillings include flavors such as salted egg yolk and meat floss, Buddha's Leaping Wall, pickled dukkah, pork with capers, freshly diced bamboo shoots, Jinhua ham, abalone in chicken broth, pickled vegetables, dried tofu, and veggie shish-kebab.
Red bean paste green dumplings production
Materials: 160 grams of glutinous rice flour, 30 grams of glutinous rice flour, 30 grams of frozen spinach, 15 grams of honey, 15 grams of oil, 170 grams of water, 280 grams of red bean paste
Remarks: Glutinous rice flour mixed with a small amount of glutinous rice flour, or corn starch, cornstarch, tapioca, in order to not be too sticky, and to increase Q-bouncing texture.
Making:
1. Boil frozen spinach with 150g of water, then beat with a blender to make juice.
2. 160g of glutinous rice flour, 30g of sticky rice flour, 15g of honey and 15g of oil are poured into a cooking bowl and mixed, then the spinach juice is poured in while it is still hot.
Shake some water in the bowl of the cooker as needed, add it to the dough, and knead to a soft and firm dough.
3. Grab a piece of dough, about 30 grams, press a nest, put 1 bean paste ball about 20 grams, and wrap it up with the tiger's mouth closing method.
4. Do all of them in turn, put a small piece of greaseproof paper underneath each one, and arrange them in a steamer basket with a space between them.
Cold water on the pot, high heat will boil water, water boiling time, medium heat steaming for 10 minutes (fire is too big, steamed out of the glutinous rice food is not good).