Jujube green dumpling
Overview
Qingtuan, a seasonal delicacy during the Qingming Festival, is also made from highly seasonal ingredients. Generally, mugwort leaves are used, but other green vegetables or wild vegetables can also be used. Green wheat seedlings can also be used. In short, the color should be dark green. What I used today is mugwort, which is similar to mugwort. This herb is a traditional Chinese medicine that nourishes the liver. It doesn’t taste as bitter as mugwort, and I personally think it tastes better. In addition to the traditional bean paste, there are now a variety of fillings. Today I made jujube puree. Although it is a dessert, the sweetness is made from the jujube itself without adding any sugar. It is a very healthy green dough. I also made salted egg yolk pork floss. If you like sweet, choose this. If you like salty, choose pork floss.
Tags
Ingredients
Steps
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Make the stuffing in advance, remove the pits from the red dates and steam for 20 minutes until the jujube meat is soft and mushy
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It was easier for me today, so I just grabbed the jujube meat into puree with my hands. The jujube paste made this way does not have any water and is very dry, which is easier to use
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Let the prepared date paste cool and set aside. Dates themselves are very sweet, do not add sugar
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Add an appropriate amount of salt to the water and cook the wormwood for about 1 minute. The wormwood I dug myself is very tender
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Squeeze out the water from the cooked wormwood and put it into the wall breaking machine
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Add 90 grams of water and beat into a paste
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Mix glutinous rice flour and Chengmi noodles evenly, pour the beaten batter into the flour
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Knead into a relatively hard dough, add oil and knead evenly, let it rest for about half an hour
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Divide the dough into 4 parts, roll the jujube paste into 4 balls
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Wrap in fillings
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Gather it together and make it round
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Pour boiling water into the pot and steam over medium-low heat for 8-10 minutes
