Bean paste green dumpling

Overview

Green dumplings are delicious, but mugwort is not easy to buy. In fact, you can make them without mugwort and the ingredients are simple. Not only can you eat them in spring, but you can make them anytime you want, no matter what time of year. The green dumplings made with them have the same fragrant green color as mugwort, and have a soft, waxy and elastic texture that does not stick to your teeth. I couldn’t help but eat a hot green dumpling after taking the photo. I couldn't help but eat one more; I couldn't eat the others because I wanted to give some to my brothers and sisters to taste. After they ate, they sent messages saying that the taste I made was not greasy and had just the right sweetness, and was even more delicious than the ones bought outside. Being able to get the unanimous approval of my family for the delicious food I made is the biggest motivation for me. Do you agree or not?

Tags

• snacks
• qingming
• bean paste filling
• corn starch
• glutinous rice flour
• lard
• spinach juice
• white sugar
• boiling water

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 Wash the spinach and blanch it in a pot of boiling water until it changes color. Take it out and put it into a food processor. Add a little water and beat it into spinach puree. Filter it to make it more delicate. Of course, you can do it without filtering. You can also add a little baking soda to protect the green color. But I didn't add it, but it tastes better.

   

3. 3 Put the sugar and glutinous rice flour in a basin, pour the spinach juice and stir with chopsticks until no dry powder is visible.

   

4. 4 Roughly knead into a ball, add lard, and knead until smooth; the amount of lard and sugar is at a minimum, you can also add 10 grams of vegetable oil.

   

5. 5 Take another small bowl, pour in corn starch, then add about 30 grams of boiling water in batches, mix quickly and knead into a dough, add it to the glutinous rice balls and knead again. The green dough will have a more elastic texture after kneading for a while.

   

6. 6 After kneading, roll it into long strips and divide into small portions according to the size you like.

   

7. 7 Roll the red bean paste into balls in advance, so it will be more convenient when wrapping.

   

8. 8 Take a piece of dough and press it into a small nest with your fingers, put the bean paste ball on it, and use the tiger's mouth to slowly gather the dough up and wrap it tightly.

   

9. 9 After wrapping, knead the dough with the palms of your hands, roll it into a round shape and smooth it, then place it on the steamer.

   

10. 10 Boil water in a pot. After the water boils, put the steamer basket into the steamer.

    

11. 11 Cover and steam over high heat for 10 minutes. If the steaming time is too long, the green dough will collapse easily.

    

12. 12 Then brush a thin layer of cooked corn oil on the surface of the green dough.

    

13. 13 Have you ever noticed that when you first open the lid of the pot, the color of the green dough is lighter, and then gradually becomes darker? Haha: This is because of natural pigments.

    

14. 14 Finally, wrap it in plastic wrap to keep it moist and anti-stick, and easy to eat.

    

15. 15 Each crust is filled with fillings. If you can't finish it, keep it in the refrigerator. Just heat it in the microwave for 20 seconds before eating.