1. Mugwort. Mugwort is one of the most common raw materials for green dumplings. Shanghai's green dumplings are made with mugwort, so much so that most of China's green dumplings are now made with mugwort as the basic material. The fresh flavor of mugwort is easily accepted by the public, and the fact that mugwort has been an important part of China's recipes for many years makes it extremely popular. It should be noted, however, that mugwort has a trace of toxicity, so it is fine to eat green dumplings two to three times a year, but do not consume them regularly. On the one hand, the green dumplings are made of glutinous rice flour, which is not easy to digest, and on the other hand, the trace toxins of mugwort accumulate too much, which is not good for the body.

2, sage. Green dumplings made with sage, in fact, should be called sage _, more common in southern Fujian, Guangdong area. Sage_ will use a special mold plastic, the appearance of a green soft skin, inside is a variety of fillings, can be made sweet, can also be made salty. The well-done ratatouille_ is highly ornamental and looks good just on the tabletop. Sage itself is an ingredient that can be used for cooking, and there are skillful women in the countryside who will pick the sage back, either to scramble eggs or make soup. The odor of sage is different from that of mugwort, and you can clearly tell the difference between the ingredients when you eat it.

3, pulp wheatgrass. The juice of the wheatgrass looks very green at first glance, but when mixed with flour, it turns into a beautiful "matcha" color. Because the color is so beautiful, there are also products on the market that extract the juice of wheatgrass into a powder, which can be used directly to make green dumplings. The finished product has a light grassy flavor, which is different from that of wormwood.

4, spinach juice. The use of spinach green juice into the dish is nothing new. The nutritional value of spinach juice is very high, and the filtered spinach juice has almost no flavor, but also makes the ingredients bright green. Many young people who make innovative dishes will use spinach juice to make green dumplings, although less of that wild vegetable flavor, but rather make the green dumplings become more everyday.

5. Ramie leaves. Ramie leaves are used to make the green dumplings in the southern part of the country. The young leaves of Ramie are selected, blanched to remove the bitter taste, and then mixed with lime to extract the green juice. However, in recent years, fewer and fewer people have been using Ramie leaves because the leaves have a peculiar flavor that is loved by those who love them and hated by those who hate them, and therefore, almost only the older generation insists on using Ramie leaves to make green dumplings.