Bean paste green dumpling

Overview

Tomb-Sweeping Day is here again. Qingtuan dumplings are a snack during the Tomb-Sweeping Day in the south, but they are rarely made in the north. I hang out at Shangshikang every day and want to try the delicacies from the east, west, north and south. The downy mugwort harvested by one's own hands is also called mugwort here, and we will use it to make green dumplings today. Originally, it was wrapped and then steamed, but I was worried that it would not form well, so I steamed the glutinous rice dough first, and then directly wrapped the fried bean paste filling. You can eat it while it's hot. The taste and texture are basically the same. I think it's more convenient this way

Tags

• private kitchen
• bean paste filling
• glutinous rice flour
• wormwood

Ingredients

Steps

1. 1 Pick and wash mugwort

   

2. 2 Boil it in boiling water until cooked, which is about 1 minute.

   

3. 3 Put the blanched mugwort into a food processor, add an appropriate amount of water and stir into a paste.

   

4. 4 Add glutinous rice flour and knead into a soft and hard dough,

   

5. 5 Press the dough thinly and steam it in a basket for 20 minutes

   

6. 6 The steamed dough turns dark green.

   

7. 7 The bean paste filling has been fried in advance. I made it myself. You can adjust the sweetness as you like

   

8. 8 Grease the dough with plastic wrap, flatten the dough, and wrap it with bean paste. I put a lot of stuffing in it because I like bean paste with a lot of stuffing

   

9. 9 Just wrap it tightly