Green dumplings with egg yolk and meat floss

Overview

Every year before and after Qingming Festival, I make some green dumplings. Last year I made them with black sesame and peanut filling. This year I changed the flavor and tried the egg yolk and meat floss flavor. The method has also been slightly adjusted. In previous years, the wormwood residue and juice were added to the glutinous rice flour to mix with the noodles. The mugwort picked yesterday was too tender, and only the juice of the mugwort was taken. The color of the steamed finished product was yellowish, not the dark green like last year. Because the leaves are so tender, you can hardly taste the special aroma of mugwort leaves.

Tags

• staple food
• pasta
• home cooking
• children
• old man
• afternoon tea
• fast food
• farm food
• glutinous rice flour
• homemade pork floss
• salted egg yolk
• soft white sugar
• starch
• boiling water
• mugwort leaf juice

Ingredients

Steps

1. 1 Mash salted egg yolk.

   

2. 2 Put a little oil in the pot, add the egg yolk and stir-fry over low heat until the sand is released.

   

3. 3 Add homemade meat floss.

   

4. 4 Add sugar.

   

5. 5 Shape into balls.

   

6. 6 Blanch mugwort leaves.

   

7. 7 Add a little water to a food processor, beat the mugwort leaves into juice, and sift.

   

8. 8 Add moxa leaf juice and boiling water to the glutinous rice flour and stir evenly.

   

9. 9 Knead into dough.

   

10. 10 Divide into equal-sized portions.

    

11. 11 Wrap in egg yolk and meat floss.

    

12. 12 Brush a thin layer of oil and place corn leaves on top.

    

13. 13 Bring to a boil and turn to medium heat for 14 minutes.