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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.
