How to make mugwort green dumplings:

1. This is mugwort growing on the side of the mountain, a lot of it. Spring is very tender now.

2. Rinse the harvested mugwort repeatedly.

3. Boil the water, add about 2.5 grams of baking soda, blanch the mugwort in the water, take it out, and squeeze out the water. The purpose of adding baking soda is to remove the bitter taste of mugwort and make the color of mugwort greener.

4. Add appropriate amount of water and use a food processor to crush the mugwort into a paste.

5. This is the peanut and sesame filling made by myself.

6. Add some water to the paste of mugwort, heat it to boiling, and then mix it into the glutinous rice flour.

7. Knead the mugwort paste and glutinous rice flour evenly into a dough.

8. Grab evenly sized pieces and start making the skin of the green dumplings.

9. Add appropriate amount of peanut and sesame filling.

10. Wrap into spherical dumplings.

11. 1000 grams of glutinous rice flour, half a pound of mugwort, about 42 green dumplings, exactly two steamers.

12. After the water boils, add the green dumplings to be steamed, steam them over high heat for about 20 minutes, and then bake them freshly.